Fesenjan
Chicken slow cooked in a dark, glossy sauce of ground walnuts and pomegranate molasses. Sweet, sour and rich.
- Time1 hr 45
- LevelMedium
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the walnuts in a dry pan for 4 minutes until fragrant. Cool slightly, then blitz in a food processor to a fine, oily crumb.
4 min - 2
Heat the oil in a wide pan and brown the chicken for 5 minutes each side. Lift out. Fry the onion in the same pan for 8 minutes until soft.
15 min - 3
Stir in the turmeric, cinnamon and ground walnuts. Add the water and bring to a gentle simmer. Cook uncovered for 20 minutes, stirring often.
20 min - 4
Add the pomegranate molasses and sugar, then return the chicken. Cover and cook very gently for 45 minutes, stirring now and then so nothing catches.
45 min - 5
The sauce should be thick, dark brown and glossy, with a little oil on top. Add a splash of water if too thick, or a bit more sugar or molasses to balance.
- 6
Cook the rice following the pack and serve with the fesenjan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.