Chicken with Pomegranate and Walnuts (Persian Fesenjan)

Persian pomegranate and walnut chicken called fesenjan is an extremely popular dish and for good reason. It is not considered the national dish but is a close second. It is divine. Its sour notes from the pomegranate molasses is not easily forgotten. This dish is easy to make and you will be a star for doing so. We served it with jeweled rice however white rice is probably more common. It can often times be made with lamb instead of chicken. The combination of flavours truly gives you a taste of Iran.

1 large yellow onion, diced
3-4 Tbsp. extra-virgin olive oil
¼ cup pomegranate molasses
1½ cups walnut halves
1½ lbs chicken breasts or thighs, boneless, skinless, cut into bite size pieces
2 cups chicken stock
2 Tbsp. pure honey
½ tsp. turmeric
1 pinch ground cinnamon
1 pinch ground nutmeg
sea salt
black pepper, freshly ground

Garnish:
1 cup pomegranate arils
fresh parsley

Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.

Heat a large pot over medium heat. Once hot add 1 Tbsp. olive oil and onions. Cook until soft, stirring occasionally.

In a separate pan over medium heat, cook the chicken in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.

Once all the chicken is in the pot, add chicken stock and bring to a boil.

Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.

Serve over rice or with naan. Garnish with pomegranate arils and parsley.

Makes 4 servings.

Cook's Notes: This can be served over white rice and with some naan bread. You can find pomegranate molasses at your local Middle Eastern store.