Fesenjan (Persian-Style Chicken with Walnut, Onion,

Name: Fesenjan (Persian-Style Chicken with Walnut, Onion, and Pomegranate Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 2 1/2 - to 3-pound chicken, cut into serving pieces; 2 onions, sliced thin; 1 teaspoon ground cinnamon; 2 cups coarsely ground toasted walnuts; 1 pomegranate (about 8 to 10 ounces), halved and squeezed gently to yield enough seeds and juice to measure about 2/3 cup; 1/2 cup tomato sauce; 1 1/2 cups chicken broth; 1 tablespoon plus 1 teaspoon fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon unsulfured molasses

Servings: persons

1/2 stick (1/4 cup) unsalted butter
2 1/2 - to 3-pound chicken, cut into serving pieces
2 onions, sliced thin
1 teaspoon ground cinnamon
2 cups coarsely ground toasted walnuts
1 pomegranate (about 8 to 10 ounces), halved and squeezed gently to yield enough seeds and juice to measure about 2/3 cup
1/2 cup tomato sauce
1 1/2 cups chicken broth
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsulfured molasses

1
In a large heavy skillet heat the butter over moderately high heat until the foam subsides, in it saute the chicken, patted dry, turning it once, for 15 minutes, or until it is browned on all sides, and transfer it to a plate.
2
Add the onion to the skillet and cook it over moderately low heat, scraping up the brown bits, for 10 minutes, or until it is golden and softened.
3
Stir in the cinnamon and cook the mixture, stirring, for 1 minute.
4
Stir in the walnuts and cook the mixture, stirring, for 1 minute.
5
Stir in the pomegranate seeds and juice, tomato sauce, broth, lemon juice, salt, pepper, and molasses, bring the mixture to a boil, and simmer it for 3 minutes.
6
Add the chicken and any juices that have accumulated on the plate and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 stick (1/4 cup) unsalted butter, 2 1/2 - to 3-pound chicken, cut into serving pieces, 2 onions, sliced thin, 1 teaspoon ground cinnamon, and more.

Yes, Fesenjan (Persian-Style Chicken with Walnut, Onion, and Pomegranate Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fesenjan (Persian-Style Chicken with Walnut, Onion, and Pomegranate Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions