If you are a fan of curry, then I would love for you to give this beautifully flavored Persian pomegranate curry a try…
Fesenjan is a rich curry stew thickened with ground walnuts, seasoned with a warm blend of spices and subtly sweetened with pomegranate molasses. It is hearty, comforting and beautifully balanced in flavors.
Let’s get started…
Begin by gathering your ingredients. As with most curry dishes, the ingredient list is a little lengthy, but each component serves a purpose and most of them are pantry staples.
You will need 1 cup of pomegranate juice, 1 tablespoon of sugar, 1 1/2 cups of finely ground walnuts, 2 diced medium yellow onions, 1 1/2 cups of chicken stock, 2 finely minced cloves of garlic, 1 teaspoon of grated ginger, 1 1/2 pounds of boneless skinless chicken thighs, 2 tablespoons of olive oil, 1/2 cup of fresh cilantro and 1/4 cup of pomegranate arils.
For the spice blend, combine 1 tablespoon of granulated sugar, 1 teaspoon of garam masala, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of black pepper and 1/4 teaspoon of cayenne pepper or chili powder (depending on how spicy you want your curry).
Start by cutting 1 1/2 pounds of boneless skinless chicken thighs into bite sized cubes and season them with salt and black pepper. Place a large skillet over medium heat and add a splash of olive oil. Add the chicken thighs and once they are browned on all sides, transfer them onto a plate and set aside for now.
While the chicken is browning, add 1 cup of pomegranate juice and 1 tablespoon of granulated sugar into a small saucepan over medium heat. Bring the pomegranate juice up to a simmer and let it gently simmer until it has reduced to about 1/4 cup in volume. Once it has reduced, set it aside for now.
Add the diced yellow onions into the skillet and cook for about 5 minutes over medium heat. Once the onions begin to soften, add the finely minced garlic and grated ginger into the skillet and cook for another 60 seconds or so, stirring constantly.
Now, add all of the spices and the reduced pomegranate juice and stir to combine. Add 1 1/2 cups of chicken stock, the ground walnuts and the browned chicken and give everything a good stir. Bring the mixture to a simmer.
Simmer the curry for about 30 minutes, stirring occasionally to ensure that the walnuts are not sticking to the bottom of the skillet.
This curry smells so good and once it has thickened up, add some finely chopped fresh cilantro and pomegranate arils into the skillet, give it a final toss and get ready to transport your tastebuds to the Middle East…
Serve your fesenjan with some fluffy white rice and some extra cilantro and pomegranate arils.
The chicken is super tender and the curry is rich and thick with just the right amount of sweetness from the pomegranate molasses, so many great spices from our balanced spice blend and a uniquely delicious nuttiness from the ground walnuts.
If you are looking for a unique curry with complex spices and comforting flavors, then I would love for you to try this Persian pomegranate curry.
Fesenjan - Persian Pomegranate Curry
Ingredients
- 1 cup of pomegranate juice
- 1 tablespoon of granulated sugar
- 1 1/2 cups of walnuts, finely ground
- 2 medium yellow onions, diced
- 1 1/2 cups of chicken stock
- 2 cloves of garlic, finely minced
- 1 teaspoon of ginger, grated or pasted
- 1 1/2 pounds of boneless skinless chicken thighs, cubed
- 2 tablespoons of olive oil
- salt and black pepper
- 1/2 cup of fresh cilantro, finely chopped
- 1/4 cup of fresh pomegranate arils
- rice, prepared (for serving)
Curry Spice Blend
- 1 tablespoon of granulated sugar
- 1 teaspoon of garam masala
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper or chili powder
Instructions
- Add 2 tablespoons of olive oil into a large skillet over medium heat
- Cut 1 1/2 pounds of boneless skinless chicken thighs into 1 inch cubes and season with salt and black pepper
- Once the skillet is warm, add the seasoned chicken thighs and cook until lightly browned and cooked through
- While the chicken is cooking, place 1 cup of pomegranate juice and 1 tablespoon of granulated sugar into a small sauce pan over medium heat and simmer until reduced to approximately 1/4 cup. Set aside once reduced
- Transfer the browned chicken onto a plate and set aside for now
- Add the diced yellow onion into the skillet and cook until softened (about 5 minutes)
- Add the grated garlic and ginger and cook for about 60 seconds, stirring consistently
- Add the sugar, spices and reduced pomegranate juice and stir until combined
- Add 1 1/2 cups of chicken stock, ground walnuts and the browned chicken. Stir to combine and bring to a simmer
- Simmer the curry for about 30 minutes
- Remove the skillet from the heat and mix in 1/2 cup of finely chopped fresh cilantro and 1/4 cup of pomegranate arils
- Serve with rice
