Chicken with Pomegranates & Walnuts

This recipe is a nod to the legendary Persian dish Fesenjan, one of the crown jewels of Iranian cuisine. Chicken pieces brown until golden, then get blanketed in a thick, gorgeous sauce built from finely chopped walnuts, pomegranate juice, onions, and a touch of cinnamon.

The walnuts slowly break down into the sauce during a long simmer, creating a rich, velvety texture unlike anything else in the cooking world.

Pomegranate juice brings that signature sweet-tart balance, and the lemon juice sharpens everything into focus. The color deepens as it cooks, turning a beautiful mahogany that looks as stunning as it tastes.

Serve it over fluffy basmati rice and let the sauce pool around the grains. This is a dish meant to be savored slowly.

Kitchen Tips

• Finely chop the walnuts: They need to be small enough to dissolve into the sauce. A food processor pulsed a few times works well, just do not turn them into paste.
• Stir often to prevent burning: Walnuts can scorch on the bottom of the pan. Keep the heat low and stir frequently during the sauté step.
• Use real pomegranate juice or syrup: Store-bought pomegranate molasses is a great shortcut if fresh pomegranate juice is hard to find.