Dishbook

Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal.

Steps

1. Toast and grind walnuts into a coarse paste.
2. Heat oil and sauté onion and garlic until translucent.
3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
4. Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.
5. Season with salt and pepper; garnish with parsley and serve over rice.