Chicken in Walnut and Pomegranate Sauce/ Khoresht Fesenjan


Chicken in Walnut and Pomegranate Sauce/ Khoresht Fesenjan

This rich entrée is often served by Iranian cooks for holidays and other special occasions. Fesenjan can also be made with turkey or other poultry.


        3 to 4 tbsp. butter
        4 boneless, skinless chicken breasts (1 to 1½ lb.)
        2 medium onions, minced
        2 c. walnuts, chopped finely or ground coarsely in a food processor
        ½ c. pomegranate molasses or syrup *
        1½ c. water; ½ tsp. cinnamon
        ½ tsp. ground cardamom; ½ tsp. turmeric
        ¼ tsp. nutmeg (optional); 2 to 4 tsp. sugar
        Juice of 1 lemon; ½ tsp. salt
        ¼ tsp. black pepper.

*Look for pomegranate molasses in Middle Eastern or Mediterranean groceries or in the ethnic food section of your grocery store. If you can’t find it, you may substitute the same amount of unsweetened cranberry juice concentrate.


1. Melt butter in a deep skillet over medium heat. Add chicken breasts and sauté 3 to 4 minutes on each side.

2. Add onions to pan with chicken and sauté 3 to 5 minutes longer.

3. Remove chicken from pan and set aside. Add walnuts, pomegranate molasses, water, cinnamon, cardamom, turmeric, and nutmeg (if using) to pan. Stir well and lower heat to medium. Cover and simmer 30 minutes, or until sauce begins to thicken.

4. Gradually add sugar and lemon juice to sauce. Add salt and pepper.

5. Return chicken to pan. Cover and cook 20 minutes more, or until sauce is very thick and chicken is tender and cooked all the way through. Serve hot with white rice.

Food: Chicken in Walnut and Pomegranate Sauce/ Khoresht Fesenjan

Related posts