Fesenjan

Name: Fesenjan
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 2 cups shelled walnuts; 8 (about 1.5 kg) bone-in, skin-on chicken thighs; 1 large, finely grated yellow onion; 1/2 cup pomegranate molasses; 3 cups water or unsalted chicken stock; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; large pinch, bloomed in 2 tbsp hot water saffron threads; 1 to 2 tsp, to taste sugar; 2 tbsp neutral oil; to taste fine sea salt; to taste black pepper; 1/2 cup, to garnish pomegranate seeds; to serve steamed basmati rice

The jewel of Persian celebration tables — chicken braised low in a sauce of toasted walnuts and pomegranate molasses, cooked until the color turns deep mahogany and the flavor goes sweet, sour, and earthy all at once.

dairy-free
egg-free
gluten-free
high-protein
contains-meat

Ingredients

shelled walnuts2 cups
bone-in, skin-on chicken thighs8 (about 1.5 kg)
yellow onion1 large, finely grated
pomegranate molasses1/2 cup
water or unsalted chicken stock3 cups
ground cinnamon1/2 tsp
ground turmeric1/2 tsp
saffron threadslarge pinch, bloomed in 2 tbsp hot water
sugar1 to 2 tsp, to taste
neutral oil2 tbsp
fine sea saltto taste
black pepperto taste
pomegranate seeds1/2 cup, to garnish
steamed basmati riceto serve

Steps

Toast and blitz the walnuts.
Toast the walnuts in a dry pan over medium heat until fragrant and a shade darker, 4 minutes. Cool, then blitz in a food processor to a fine, slightly oily paste.
Brown the chicken thighs.
In a heavy pot, brown the chicken thighs in the oil on both sides, then set aside. Pour off all but 1 tbsp fat.
Soften onion and add spices.
Soften the grated onion in the pot until golden, 6 minutes. Stir in cinnamon and turmeric for 30 seconds.
Toast walnut paste and simmer.
Add the walnut paste and toast for 3 minutes, stirring constantly. Pour in the water or stock and simmer uncovered, stirring often, for 30 minutes — the walnuts will release their oil and the color will deepen.
Simmer chicken with molasses and saffron.
Return the chicken to the pot, stir in the pomegranate molasses and bloomed saffron, season with salt and pepper, and simmer partially covered for 45 minutes until the sauce is thick and dark mahogany.
Taste and balance with sugar.
Taste and balance with sugar — fesenjan should land just on the sour side of sweet-sour.
Spoon over rice and garnish.
Spoon over hot basmati rice and shower with pomegranate seeds.

Nutrition

Nutrition, per serving. 680 calories. Protein 49.5 grams, 29 percent. Carbs 14.8 grams, 9 percent. Fat 48.2 grams, 63 percent. Fiber 4.5 grams, sugar 6.3 grams, saturated fat 6.8 grams, sodium 280 milligrams. Estimated from ingredients.