Follow these steps for perfect results
chicken breasts
boneless
onions
finely diced
vegetable oil
lemon juice
black pepper
to taste
salt
to taste
chicken broth
pomegranate molasses
walnuts
finely ground
Finely dice the onion.
Finely grind the walnuts.
Sauté the diced onion in vegetable oil until transparent.
Brown the boneless chicken breasts in the same pan.
Add lemon juice, black pepper, and salt to taste.
Pour in the chicken broth.
Simmer for 15 minutes.
Add pomegranate molasses and ground walnuts.
Simmer for another 45 minutes, allowing the flavors to meld.
Serve the Fesenjan hot with rice.
Expert advice for the best results
Toast the walnuts lightly before grinding for enhanced flavor.
Adjust the amount of pomegranate molasses to your desired level of sweetness and tartness.
For a thicker sauce, remove the chicken breasts after browning and set aside. Then, after the second simmering phase, blend a portion of the sauce before returning the chicken to the pan.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance; flavors meld beautifully.
Serve in a shallow bowl, garnished with chopped walnuts and a sprig of fresh cilantro or parsley.
Serve with basmati rice or Persian rice.
Pair with a side of roasted vegetables.
The acidity of the rosé complements the pomegranate molasses.
Discover the story behind this recipe
A traditional Persian stew often served at celebrations and special occasions.
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