Fesenjam (Pomegranate-Walnut Chicken)

Fesenjam is one of the crown jewels of Persian cuisine. Chicken breasts browned with onions, then slow-simmered in a sauce of pomegranate molasses and finely ground walnuts, create something you won’t find in any other culinary tradition. The flavor is simultaneously tangy, sweet, nutty, and savory.

Pomegranate molasses is the ingredient that makes this dish. It’s thick, intensely tart, and deeply fruity with a sweetness that develops during the 45-minute simmer. The ground walnuts dissolve into the sauce, thickening it into a velvety, dark coating that clings to the chicken. As it cooks, the sauce deepens in color and flavor.

Served over steamed rice, the contrast between the bright, tangy stew and plain white grains is exactly what this dish needs. Don’t skip the lemon juice in the braise. It sharpens the pomegranate’s tartness and keeps the walnut sauce from tasting flat.

Pro Tips

• Find pomegranate molasses at Middle Eastern grocery stores or online. It’s worth seeking out. Grenadine syrup works in a pinch but is much sweeter and less complex
• Grind the walnuts fine, almost to a powder. Coarse pieces won’t dissolve into the sauce properly
• The sauce should be thick enough to coat the back of a spoon by the end. If it’s too thin, simmer uncovered for the last 10 minutes
• This stew tastes even better the next day after the flavors have had time to deepen overnight

Variations

• Use bone-in chicken thighs instead of breasts for richer, more tender meat that holds up better during the long simmer
• Add a tablespoon of sugar or honey if the pomegranate molasses is very tart
• Stir in a pinch of saffron dissolved in warm water for a traditional aromatic layer