Go Back
Print Recipe

Fesenjan - Persian Pomegranate Curry

A beautifully flavored curry with ground walnuts, pomegranate molasses and warm spices.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Indian, Mediterranean, Middle Eastern, Persian
Servings: 4

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