Fesenjan (Persian Pomegranate Chicken Stew)

Name: Fesenjan (Persian Pomegranate Chicken Stew)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6-8
Cuisine: Persian
Ingredients: 2 yellow onions, sliced; 1 tbsp RawSpiceBar's Advieh; 2 lbs skinless chicken drumsticks or thighs; 2 cups walnuts, halved; 1/4 cup water; 1 cup pomegranate molasses; Kosher salt, to taste; Pomegranate seeds, to garnish (optional); Vegetable oil

Aug 14, 2020

Get unique recipes straight to your inbox

First Name

Last Name

Email^*

The Spice Subscription Builder

Unique global spice blends straight to your kitchen every month. (New blend each month)

Build Now

Seoul Fire BBQ Rub

$14.99

Peri Peri Chili Powder (ChefSmartyPants)

$14.99

See all blends

Photo and recipe credit to The Persian Mama

Fesenjan originated in Northern Iran and features freshly ground Persian advieh spices, pomegranate and walnut as the two key ingredients. The end result is a sweet, sour, and savory flavor mix of fall off the bone chicken. This dish has also historically featured duck, given its gamey flavor.

Ingredients

2 yellow onions, sliced
1 tbsp RawSpiceBar's Advieh
2 lbs skinless chicken drumsticks or thighs
2 cups walnuts, halved
1/4 cup water
1 cup pomegranate molasses
Kosher salt, to taste
Pomegranate seeds, to garnish (optional)
Vegetable oil

Directions

Add walnuts to a food processor to create a paste. Add 1/4 cold water while running.
In a skillet, add oil over medium high heat. Add onions, advieh and salt and saute, 4-5 minutes. Remove and set aside.
Pat chicken dry and season liberally with salt. Heat oil in skillet. Once hot, add chicken and brown, 4-5 minutes each side.
Add onions back and spoon walnut paste over with pomegranate molasses over low heat. Cover and simmer, 1 to 1 1/2 hours, until the sauce is thickened and the chicken is fork tender and falls off the bone, stirring occasionally.
Transfer to a serving dish and top with pomegranate seeds. Serve over rice and enjoy!

Fesenjan (Persian Pomegranate Chicken Stew)

Rated 5.0 stars by 1 users

Cuisine

Persian

Servings

6-8

Prep Time

10 minutes

Cook Time

2 hours

Image of Fesenjan (Persian Pomegranate Chicken Stew)

Ingredients

2 yellow onions, sliced
1 tbsp RawSpiceBar's Advieh
2 lbs skinless chicken drumsticks or thighs
2 cups walnuts, halved
1/4 cup water
1 cup pomegranate molasses
Kosher salt, to taste
Pomegranate seeds, to garnish (optional)
Vegetable oil

View Cart (0) Checkout

Directions

Add walnuts to a food processor to create a paste. Add 1/4 cold water while running.
In a skillet, add oil over medium high heat. Add onions, advieh and salt and saute, 4-5 minutes. Remove and set aside.
Pat chicken dry and season liberally with salt. Heat oil in skillet. Once hot, add chicken and brown, 4-5 minutes each side.
Add onions back and spoon walnut paste over with pomegranate molasses over low heat. Cover and simmer, 1 to 1 1/2 hours, until the sauce is thickened and the chicken is fork tender and falls off the bone, stirring occasionally.
Transfer to a serving dish and top with pomegranate seeds. Serve over rice and enjoy!

Fesenjan (Persian Pomegranate Chicken Stew)

Rated 5.0 stars by 1 users

Cuisine

Persian

Servings

6-8

Prep Time

10 minutes

Cook Time

2 hours

Ingredients

2 yellow onions, sliced
1 tbsp RawSpiceBar's Advieh
2 lbs skinless chicken drumsticks or thighs
2 cups walnuts, halved
1/4 cup water
1 cup pomegranate molasses
Kosher salt, to taste
Pomegranate seeds, to garnish (optional)
Vegetable oil

View Cart (0) Checkout

Directions

Add walnuts to a food processor to create a paste. Add 1/4 cold water while running.
In a skillet, add oil over medium high heat. Add onions, advieh and salt and saute, 4-5 minutes. Remove and set aside.
Pat chicken dry and season liberally with salt. Heat oil in skillet. Once hot, add chicken and brown, 4-5 minutes each side.
Add onions back and spoon walnut paste over with pomegranate molasses over low heat. Cover and simmer, 1 to 1 1/2 hours, until the sauce is thickened and the chicken is fork tender and falls off the bone, stirring occasionally.
Transfer to a serving dish and top with pomegranate seeds. Serve over rice and enjoy!