Fesenjan (Pomegranate Chicken)

  • 120 mins
  • 14 ingredients


  • Large Onion, Diced 1
  • Olive Oil 3 Tbsp
  • Pom Juice (or pomegranate molasses) 8 oz
  • Walnut Halves 1.5 Cups
  • Uncooked Diced Chicken 3-1/2 Cups
  • Chicken Stock 2 Cups
  • Honey 2 Tbsp
  • Turmeric 1/2 tsp
  • Salt 1/4 tsp
  • Cinnamon pinch
  • Nutmeg pinch
  • Pepper pinch
  • Uncooked Rice 1 Cup
  • Pomegranate Arils 1 Cup


  1. If you don’t have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.
  2. Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
  3. Next, if you’re serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don’t open lid until it’s done. Fluff and set aside, covered.
  4. Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.
  5. In a separate pan over medium heat, cook the chicken in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.
  6. Add chicken stock and bring to a boil.
  7. Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
  8. Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.

Source: MinimalistBaker.com

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