Walnut & Pomegranate Chicken Recipe – Authentic Persian Flavors

Last Updated on 2 months by Neha Deshmukh

Walnut & Pomegranate Chicken Recipe – Authentic Persian Flavors

Hey everyone! I’m so excited to share this Walnut & Pomegranate Chicken recipe with you. It’s a dish that instantly transports me back to a cozy evening spent with friends, sharing stories and delicious food. The sweet and savory flavors are just incredible, and it’s surprisingly easy to make – even if you’re not a seasoned cook! This recipe is a beautiful blend of Persian flavors, and I promise it’ll become a new favorite in your kitchen.

Why You’ll Love This Recipe

This Walnut & Pomegranate Chicken (Fesenjan, as it’s traditionally known) is a real showstopper. It’s not just about the taste, though that’s a huge part of it! It’s about the experience – the aroma filling your kitchen, the beautiful deep color of the sauce, and the satisfying feeling of creating something truly special. Plus, it’s a wonderfully comforting dish, perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this Persian masterpiece:

• 1 kg chicken
• 1 tbsp olive oil
• 25 gm butter
• 2 onions
• 1/4 tsp cinnamon powder
• 1/4 tsp turmeric powder
• 1 tsp pepper powder
• 1/2 tsp paprika powder
• 1 cup walnuts
• 1 cup pomegranate juice
• 1 cup water
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

• Pomegranate Juice – Regional Variations & Quality: The quality of your pomegranate juice really matters here. If you can find 100% pure pomegranate juice, that’s fantastic! Different regions produce pomegranates with varying levels of sweetness and tartness, so feel free to experiment. Some people even prefer to use rob-e anar (pomegranate paste) diluted with water for a more intense flavor.
• Walnuts – Types & Toasting: I usually use regular walnuts, but you could also try using Persian walnuts if you can find them – they have a slightly different flavor profile. Lightly toasting the walnuts before grinding them really enhances their flavor. Just a few minutes in a dry pan is all it takes!
• Persian Spices – Cinnamon, Turmeric, Paprika: These spices are the heart of Persian cuisine. Don’t skimp on quality! Fresh spices will give you the best aroma and flavor. You can find these easily in any Indian grocery store, or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in a large pan over medium-high heat. Sear the chicken pieces on both sides for about 4 minutes each, until lightly browned. Don’t worry about cooking them all the way through at this stage – we just want to get some color. Remove the chicken and set it aside.
2. Now, melt the butter in the same pan. Add the minced onions and sauté until they become soft and translucent – about 5-7 minutes. This is where the base of our flavor starts to build!
3. Return the chicken to the pan. Sprinkle with cinnamon, turmeric, pepper, and paprika. Make sure the chicken is coated evenly with the spices.
4. Stir in the ground walnuts, pomegranate juice, and water. Give everything a good mix to combine.
5. Bring the mixture to a simmer, then cover the pan and let it cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened beautifully. Don’t forget to season with salt to taste!

Expert Tips

• Don’t rush the simmering process. Low and slow is the key to tender chicken and a rich, flavorful sauce.
• If the sauce gets too thick, add a little more water, one tablespoon at a time.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Using Plant-Based Chicken & Butter: For a vegan version, substitute the chicken with plant-based chicken pieces and use vegan butter. It works surprisingly well! My friend, Sarah, swears by this version.
• Gluten-Free – Naturally Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level – Adjusting Pepper & Paprika: If you like a little more heat, add a pinch of cayenne pepper or increase the amount of paprika.
• Festival Adaptations – Nowruz/Persian New Year: This dish is often served during Nowruz, the Persian New Year. It symbolizes prosperity and abundance.

Serving Suggestions

This Walnut & Pomegranate Chicken is absolutely divine served hot with steamed rice or, even better, Persian saffron rice (chelo). A side of fresh herbs and a dollop of yogurt can also be a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can reheat it gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of chicken is best for this recipe? You can use any cut of chicken you like – thighs, drumsticks, or even a whole chicken cut into pieces. Thighs tend to stay more moist during the long simmering time.
• Can I use pre-ground walnuts? Yes, you can! But freshly ground walnuts will give you the best flavor.
• How can I adjust the sweetness of the sauce? If you prefer a less sweet sauce, you can add a squeeze of lemon juice or a splash of vinegar.
• What is the best way to serve this dish traditionally? Traditionally, Fesenjan is served with a generous portion of fluffy Persian rice and a side of yogurt.
• Can this dish be made ahead of time? Absolutely! You can make it a day or two in advance. The flavors will meld together beautifully.