Fesenjoon Chicken | Cooking with Zahra

Heat olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the turmeric and cinnamon, cooking for another minute until fragrant.

Add the chicken thighs to the pot, browning them on all sides, about 5-7 minutes.

Pour in the pomegranate molasses and bring to a simmer.

Stir in the ground walnuts, salt, and black pepper.

Cover and let it simmer on low heat for about 45 minutes, stirring occasionally.

If the sauce is too thick, add a little water to reach desired consistency.

Taste and adjust seasoning, adding sugar if desired for sweetness.

Serve hot, garnished with fresh pomegranate seeds and parsley.

Equipment Needed

Spice Level:

Dietary