Herbed Chicken Fesenjan with Pomegranate Reduction

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A rich, tangy sauce made with ground walnuts and pomegranate molasses, slow-cooked with chicken to create a deeply flavorful dish that's perfect for a comforting meal. This iranian-inspired chicken ready in about 135 minutes pairs pounds chicken thighs, pomegranate molasses, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 2 pounds chicken thighs
• 1 cup pomegranate molasses
• 1 cup walnuts
• 1 large onion
• 4 cloves garlic
• 1/2 cup olive oil
• 1/4 cup tomato paste
• 1 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon saffron
• 2 cups chicken stock
• 2 tablespoons parsley
• 1 tablespoon cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Pat 2 pounds chicken thighs dry with paper towels, then season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1/4 cup olive oil in a Dutch oven over medium-high heat until shimmering.
2. Step 2: Add chicken thighs skin-side down and cook for 5-6 minutes per side until golden brown; remove and set aside.
3. Step 3: Add remaining 1/4 cup olive oil to the pot, then stir in 1 large finely chopped onion and cook for 8-10 minutes until soft and translucent, stirring occasionally.
4. Step 4: Add 4 minced garlic cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, and 1/4 teaspoon ground saffron, stirring constantly for 1 minute until fragrant.
5. Step 5: Stir in 1/4 cup tomato paste and cook for 2 minutes, then add 1 cup pomegranate molasses and 2 cups chicken stock, scraping up browned bits.
6. Step 6: Return chicken thighs to pot, submerging them partially in liquid. Cover and simmer on low heat for 1 hour and 15 minutes until chicken is tender.
7. Step 7: While chicken simmers, toast 1 cup walnuts in a dry skillet for 3-4 minutes until fragrant, then grind in a food processor until finely chopped.
8. Step 8: Remove chicken, shred meat from bones, and discard skin. Stir ground walnuts into sauce, then return shredded chicken and simmer uncovered for 10 minutes.
9. Step 9: Stir in 2 tablespoons chopped parsley and 1 tablespoon chopped cilantro, adjusting salt and pepper if needed. Serve hot over steamed rice.