By Tan Can Cook
Adapted and Modified from Najmieh Batmanglij
Adapted and Modified from Najmieh Batmanglij
Servings: 6
An iconic khoresh (stew) tracing back to the grandeur of Persia’s Sassanid Empire (224–651 CE), Fesenjan remains a treasured staple of Ashpazi-ye Irani (Persian cuisine).
This Khoresh-e Fesenjan begins with tender chicken, dry-brined overnight and simmered slowly with butternut squash in a rich sauce of ground walnuts and pure pomegranate juice. The delicate sweetness of shireh angoor (grape molasses) harmonizes with the sharp tang of rob-e anar (pomegranate molasses), achieving a subtle balance of sweet and sour.
Infused with turmeric, cinnamon, and cardamom, the dish offers a glimpse into the ancient spice routes that shaped the region’s signature flavors. Saffron blooming in golab (rose water) provides an aromatic floral accent, while caramelized onions and garlic anchor the savory base.
Once served at royal banquets over steamed chelo (saffron rice), Fesenjan now stands as a prized highlight in my culinary repertoire across Indo-Persianate regional cuisines.
Dry Brining (Overnight)
1 tsp fine salt
1272 g chicken, breast and drumsticks
1272 g chicken, breast and drumsticks
Butternut Squash
¼ cup olive oil
1276 g butternut squash, peeled and cut into 1-inch cubes
¾ tsp fine salt
¾ tsp freshly ground black peppercorns
1276 g butternut squash, peeled and cut into 1-inch cubes
¾ tsp fine salt
¾ tsp freshly ground black peppercorns
Onion-Garlic-Walnut Oil [Reserve ⅓ Cup Onion-Garlic-Walnut Oil]
1 cup oil
500 g (2½ large) yellow onions, peeled and thinly sliced
16 g (4 cloves) garlic, peeled and sliced
225 g (2 cups) walnuts
500 g (2½ large) yellow onions, peeled and thinly sliced
16 g (4 cloves) garlic, peeled and sliced
225 g (2 cups) walnuts
Onion-Garlic-Walnut Paste
Separated onion-garlic-walnut
1 tsp fine sea salt
½ tsp freshly ground black peppercorns
¾ tsp turmeric
1½ tsp cinnamon
2½ tsp ground cardamom
1 cup pomegranate juice
1½ tbsp rob-e anar
½ tsp saffron dissolved in 2 tbsp golab
Chicken
⅓ cup onion-garlic-walnut oil
Prepared dry brined chicken
Prepared onion-garlic-walnut paste
½ roasted butternut squash
2 cups pomegranate juice
3 tbsp shireh angoor, adjust as needed
3 tbsp brown sugar, adjust as needed
Prepared dry brined chicken
Prepared onion-garlic-walnut paste
½ roasted butternut squash
2 cups pomegranate juice
3 tbsp shireh angoor, adjust as needed
3 tbsp brown sugar, adjust as needed
Method
Preheat the oven to 400°F (200°C). On an aluminum foil-lined sheet pan, toss the butternut squash with olive oil, fine salt, and freshly ground black peppercorns. Spread evenly and bake for 30-40 minutes, until tender and slightly roasted on the outside. Set aside.
In a Dutch oven, heat 1 cup oil over medium heat. Sauté the onions and garlic until golden brown. Add the walnuts and sauté for another minute. Remove from heat, sieve (separate and save ⅓ cup onion-garlic-walnut oil for cooking chicken in the next step), transfer the mixture to a food processor, add the remaining onion-garlic-walnut oil and pulse with salt, pepper, turmeric, cinnamon, and cardamom until grainy. Add 1 cup (250 g) pomegranate juice, rob-e anar, and saffron-rose water, and blend into a creamy paste.
Using the same Dutch oven, heat the reserved onion-garlic-walnut oil over medium heat. Sauté the chicken pieces until golden brown. Add the walnut paste, half of the roasted butternut squash, and pomegranate juice. Stir gently, cover, and simmer on low heat for 1½ hours, stirring occasionally to prevent burning.
The stew should have the consistency of heavy cream and balance sweet and sour flavors. Adjust to taste by adding more rob-e anar for sourness or shireh angoor for sweetness. If the sauce thickens too much, thin it with additional pomegranate juice.
Before serving, top with the remaining roasted butternut squash and sprinkle with fresh pomegranate arils and walnuts. Serve with chelo. Nush-e Jan!
