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Tehran Fesenjan Chicken

Chicken simmers in ground walnut and pomegranate molasses sauce until rich, sweet, and tart.

Medium⏱️ 1 hr 53 min📖 1 min readServes 6~680 kcal🇮🇷 Iranian🌍 Full translation

15 min prep 93 min cook 5 min rest

#One-Pot
#For Guests

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Timeline

Total 1 h 53 min

Prep15 min
Resting/Marinating5 min
Cooking1 h 33 min

Ingredients

6 servings

Quick:

1 kg Chicken thigh meat
500 gr Walnut kernels
1 adet Onion
0.5 çay kaşığı(~2.5 ml) Turmeric
6 yemek kaşığı(~90 ml) Pomegranate molasses
1 yemek kaşığı(~15 ml) Brown sugar
0.3 çay kaşığı(~1.5 ml) Saffron
2 yemek kaşığı(~30 ml) Pomegranate seeds

What else can I make with these ingredients?

Instructions

1
Finely grind the walnuts in a processor and place them in a pot with 900 ml water.
2
Cook the walnut mixture over low heat for 60 minutes until it releases its oil.
1 hr
60:00
3
Saute the onion separately for 5 minutes.
5 min
05:00
4
Add the turmeric and chicken, then sear for 8 minutes.
8 min
08:00
5
Add the pomegranate molasses, sugar, and saffron to the walnut sauce.
6
Transfer the chicken into the sauce and cook together for 20 minutes.
20 min
20:00
7
Rest the sauce for 5 minutes and serve with pomegranate seeds.
5 min
05:00

💡 Tip: Long simmering the walnuts with water releases their oil and makes the sauce velvety.

🍽️ Serving suggestion: Serve hot with saffron basmati rice, pomegranate seeds, and parsley.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source

Nutrition (per serving)

⚠️ Estimated, 75% match

~680

kcal calories

g protein

g carbs

g fat

Protein 22%Carbs 11%Fat 67%

GI 31 · Low GIGL 6 · Low GL

14g

Sugar

6.1g

Fiber

5.2mg

Sodium

5.1g

Saturated fat

⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Satiety (per serving)

9/10

Very filling, for a really hungry day

This recipe may contain allergens

Tree nuts

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Tehran Fesenjan Chicken make?
This recipe serves 6.
How long does Tehran Fesenjan Chicken take?
Prep 15 minutes, cooking 93 minutes, including 5 minutes of passive resting; 113 minutes in total.
Is Tehran Fesenjan Chicken difficult?
This recipe is rated medium.
How many calories does Tehran Fesenjan Chicken have?
Approximately 680 kcal per serving. Protein: 36g, carbs: 18g, fat: 50g.
Which allergens does Tehran Fesenjan Chicken contain?
This recipe contains Tree nuts. Check it against your dietary needs.
Which cuisine does Tehran Fesenjan Chicken belong to?
This recipe belongs to Iranian cuisine.
How many ingredients does Tehran Fesenjan Chicken need?
This recipe needs 8 ingredients.
Is Tehran Fesenjan Chicken filling?
Satiety bar per serving is 9/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.

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Instructions

Finely grind the walnuts in a processor and place them in a pot with 900 ml water.

Cook the walnut mixture over low heat for 60 minutes until it releases its oil.

1 hr