Authentic Persian Fesenjān
A velvety Persian stew of chicken, pomegranate molasses, and walnuts, served with saffron rice. This Persian-inspired quick recipe, ready in about 80 minutes, pairs chicken thighs, pomegranate molasses, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken thighs
- 1/3 cup pomegranate molasses
- 1/2 cup walnuts
- 1 large onion
- 3 cloves garlic
- 1 tsp saffron threads
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 2 cups vegetable broth
- 3 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and sauté 5 minutes until golden. Add garlic, cinnamon, turmeric, and saffron. Cook 1 minute until fragrant.
- Step 2: Add chicken and cook 5 minutes until browned. Pour in vegetable broth and bring to a simmer. Add pomegranate molasses and cook 10 minutes until sauce thickens.
- Step 3: Meanwhile, toast walnuts in a dry skillet 3-4 minutes until fragrant. Stir into stew and cook 2 minutes. Serve over saffron rice with a side of flatbread.
