Persian Khoresh Fesenjan
Shopping list
  • 1.5lbs skinless chicken pieces
  • 4cups finely ground walnuts
  • 2cups Basmati Rice
  • 1large onionchopped
  • 1/4-1cup pomegranate molasses *)
  • sugar
  • oil
  • salt & pepper
  • pomegranate for garnish
  • pomegranate or cranberry juice*)
  • fresh herbschopped
Culinary Spice Kit
  • Turmeric, cinnamon, orange peel, cardamom, rosebud
  1. Cook rice according to package instructions.
  1. Rub all chicken pieces with salt & pepper to taste and with Fesenjan Spices.
  2. In a PAN, heat 1 tbsp oil. Fry onions until slightly golden. Add chicken pieces and fry them on all sides until light brown. Set aside.
  1. In a large POT, add ground walnuts.
  2. Add 4 cups of water to the walnuts, mix well, cover, and bring to boil. Cook over medium-low heat for 30 minutes. Stir frequently.
  3. Stir in salt and pomegranate molasses to taste. The flavor should be tangy and a bit sweet. If the sauce appears too sour, add sugar until it’s just fine for you. Cook over medium-low heat for 30 minutes. Stir frequently.
  4. Add the chicken and onions to the POT, cover, and cook over medium-low heat until the chicken is cooked.
  1. Serve Fesenjan with rice, and optionally fresh herbs and pomegranate seeds.
  2. Enjoy!
Recipe Notes

*) If you can’t find pomegranate molasses, cook 4 cups of pomegranate or cranberry juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.