Recipe: Fesenjan

July 19, 2013

Fesenjan is usually a chicken dish with a thick stew-textured sauce that you serve over rice. It is traditionally made with chicken breast, but because I LOVE dark meat (so does lil man), I updated the recipe to be less stew-like and go with whole chicken legs!

Keep reading for my Fesenjan (chicken with walnut and pomegranates) recipe!

What you need:

  • 2tbsp grapeseed oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 chicken whole legs (or breast)
  • 1 onion, minced
  • 1 serrano pepper, minced
  • 1 cup water
  • 1 cup chopped walnuts
  • 1/3 cup pomegranate puree
  • 1tbsp tomato paste
  • 2tbsp lemon juice
  • 1tbsp honey
  • 1/4 tsp saffron, infused with 1/3 cup hot water


Infuse saffron in 1/3 cup hot water and set aside.

Heat oil in a large pan and brown the chicken legs on each side. Add half of the onion and serrano pepper, fry for 2-3 minutes. Pour in water, bring to boil, then simmer for 15 minutes.

Meanwhile, heat remaining oil in separate pan, saute remaining onion until translucent. Add chopped walnuts, and fry for 2-3 minutes. Make sure to stir frequently so walnuts don’t burn. Stir in the pomegranate and tomato purees, lemon juice, honey and saffron liquid. Simmer over low heat for 5 minutes.

Pour the walnut sauce over chicken. Cover and simmer over low heat for 30 minutes, until meat is cooked.

Serve over rice. Now go FK on it!

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  • Terra September 2, 2013 at 4:19 pm

    Would this work with tofu?

    • Jess September 3, 2013 at 5:29 pm

      It would work with tofu! Just make the sauce separate and add fried tofu at the end!