Fesenjan (Persian Pomegranate Walnut Stew) with Chicken Thighs and Crispy Tahdig Rice

Name: Fesenjan (Persian Pomegranate Walnut Stew) with Chicken Thighs and Crispy Tahdig Rice
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Chicken thighs; 2 cups Finely ground walnuts; 1 piece Onion (large, finely chopped); 1.5 cups Pomegranate molasses; 4 cups Water; 2 tablespoons Oil; 1 teaspoon Turmeric; to taste Salt; to taste Black pepper; as needed Sugar (optional); 1 tablespoon Butter (optional); 3 cups Basmati rice; 2 tablespoons Salt; 3 tablespoons Oil or butter; 0.5 cup Water; as needed Potato slices or lavash bread (optional, for tahdig)

shadi @cook_113987011

with Fesenjan stew) is a traditional and special dish in Iranian cuisine. It is usually prepared for important occasions and gatherings, rather than everyday meals.

This dish is commonly served at:
• Family celebrations and formal dinners
• Wedding receptions and engagement parties
• Yalda Night (the Persian winter solstice), especially in northern Iran
• Nowruz (Persian New Year) meals
• Religious and cultural gatherings

with Fesenjan stew) is a traditional and special dish in Iranian cuisine. It is usually prepared for important occasions and gatherings, rather than everyday meals.

shadi @cook_113987011

with Fesenjan stew) is a traditional and special dish in Iranian cuisine. It is usually prepared for important occasions and gatherings, rather than everyday meals.

Saved

Ingredients

2hours

4 servings

4 piecesChicken thighs
2 cupsFinely ground walnuts
1 pieceOnion (large, finely chopped)
1.5 cupsPomegranate molasses
4 cupsWater
2 tablespoonsOil
1 teaspoonTurmeric
to taste Salt
to taste Black pepper
as neededSugar (optional)
1 tablespoonButter (optional)
3 cupsBasmati rice
2 tablespoonsSalt
3 tablespoonsOil or butter
0.5 cupWater
as neededPotato slices or lavash bread (optional, for tahdig)

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Steps

2hours

1

Heat oil in a pot, season chicken with salt and pepper, and brown both sides. Remove chicken.
2

In the same pot, sauté onion until golden. Add turmeric and stir.
3

Add ground walnuts, cook 5–7 minutes, stirring until fragrant.
4

Add water, bring to a boil, then simmer 30–40 minutes, stirring occasionally.
5

Return chicken and add pomegranate molasses. Simmer 45–60 minutes until thickened.
6

Adjust seasoning. Add sugar for sweetness and butter for richness if desired.
7

Rinse rice until water runs clear, soak in salted water 30 minutes.
8

Boil rice 5–7 minutes until outside is soft, inside firm. Drain.
9

Add oil and water to a nonstick pot. Arrange potatoes or bread for tahdig if using.
10

Spoon rice in a pyramid shape. Cover with towel-wrapped lid, cook 5 minutes on medium, then steam on low 40–45 minutes.
11

Serve rice and crispy tahdig with fesenjan.