Photograph of the finished Fesenjan

Middle East · Gà hầm óc chó lựu Fesenjan

Fesenjan

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.8 lb
  • Photograph of Walnut Walnut 9.9 oz
  • Photograph of Pomegranate molasses Pomegranate molasses ½ cup
  • Photograph of Onion Onion 2
  • Photograph of Pomegranate seeds Pomegranate seeds 2.1 oz
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Basmati rice Basmati rice 12.7 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Roast the walnuts for 5 minutes, then grind them into a very fine paste.
  2. 2 Sauté the onions in oil for 5 minutes, then add the chicken thighs and sear until golden brown on both sides.
  3. 3 Add the ground walnuts and water to a pot, stir well, and simmer over low heat for 60 minutes, stirring frequently to prevent burning.
  4. 4 Add pomegranate syrup, sugar, and cinnamon, then simmer for another 25 minutes until the sauce thickens and turns dark brown.
  5. 5 Season with salt, sprinkle with fresh pomegranate seeds, and serve with basmati rice.

With an appliance

  • Oven 1 hr 50 min

    Replace step 3: cover the cast iron pot and simmer the walnut sauce with the chicken on the middle rack of the oven at 160 degrees for 50 minutes, stirring once at minute 25; add the pomegranate syrup, sugar, and cinnamon from step 4 during the last 20 minutes.

Start cooking