Course : Lunch/Dinner | Cuisine: Iranian | Servings : 4 persons | Cook Time : 2 hours
Khoresh Fesenjoon
Kroresh Fesenjoon is a traditional Persian dish that features poultry simmered in a luxurious pomegranate and walnut sauce. Sweet, tangy, and deeply satisfying, it’s a flavour-packed meal that’s perfect after a long day during Ramadan. Hearty and wholesome, it brings together two nutrient-rich superfoods—walnuts and pomegranate—offering both nourishment and indulgence in every bite.
Fesenjoon, a cherished culinary gem of Iran, is a dish that embodies the simplicity of quality ingredients and the richness of Persian cuisine. This hearty stew combines ground walnuts, tender chicken, and a luscious pomegranate sauce to create a balance of flavours that is both vibrant and comforting.
The star of the dish, pomegranate, adds a tangy sweetness that perfectly complements the nutty depth of walnuts. While making homemade pomegranate paste is a traditional practice, ready-made options are widely available in West Asian or Iranian markets. Popular brands like Cortas and Sadaf offer distinct profiles: Cortas delivers a denser, sharper tartness, while Sadaf provides a sweeter, syrupy alternative. Choose the one that best suits your palate and adjust the sweetness accordingly.
Walnuts, another key ingredient, are best purchased fresh from bulk sections to ensure they retain their flavour and quality. For those with walnut allergies or intolerances, alternative nuts such as almonds or hazelnuts can be used, though the flavour profile will vary slightly.
This dish highlights how simple, high-quality ingredients can come together to create something extraordinary. Pair it with your favourite chicken or turkey cuts, such as succulent thighs or tender breasts, to bring this Persian classic to life in your kitchen.
Ingredients
- 4 Riverside turkey thigh meat
- 4 tablespoons neutral oil (divided)
- 1 large onion, diced
- 200g walnuts
- 120ml water
- 120-240ml pomegranate molasses (adjust based on brand and taste)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground saffron, dissolved in 1 tablespoon hot water
- 1 tablespoon fresh lemon juice (optional, to taste)
- 15-60g sugar (optional, to balance flavour)
Method
- Sear the Chicken: Heat 2 tbsp of oil in a large pan or casserole dish over medium-high heat. Add the chicken thighs and sear on both sides until golden and crispy, about 5 minutes per side. Remove and set aside.
- Prepare the Base: In the same pan, sauté the diced onion in the remaining 2 tbsp of oil (or the rendered chicken fat) until softened and lightly browned, about 10 minutes.
- Grind the Walnuts: While the onions cook, pulse the walnuts in a food processor until finely ground—be careful not to over-process into walnut butter.
- Combine Ingredients: Add the ground walnuts to the onions and stir for a couple of minutes over medium heat. Then pour in the water, pomegranate molasses, salt, and pepper. Mix well.
- Simmer the Stew: Return the seared chicken (and any juices) to the pan, pressing the pieces down so they’re submerged in the sauce. Cover the pan, reduce the heat to low, and let it simmer gently for 45 minutes. Stir occasionally to prevent sticking.
- Adjust the Flavour: Taste the sauce and adjust as needed. Add more pomegranate molasses for a stronger tart-sweet flavour, or balance it with a little sugar or lemon juice to taste.
- Finish Cooking: Simmer the stew for another 45–60 minutes until the chicken is tender, and the sauce has thickened to a deep maroon hue.
- Add Saffron: Stir in the saffron water, taste again, and make final adjustments with sugar or lemon juice if necessary.
- Rest and Serve: Allow the stew to rest for 10 minutes before serving. Serve hot with steamed saffron basmati rice for a truly authentic experience
