Fesenjan By Dan Doughkneeder 1 variations Tags: #comfort #middle-east Prep: 20 min Cook: 90 min Total: 110 min Yield: 4 servings Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal. Ingredients 1 cup walnuts 2 tbsp oil 1 cup onion, chopped 2 clove garlic, minced 0.50 cup pomegranate molasses 1 tbsp sugar 1 pinch saffron threads (optional) 2 cup water 1.50 pound chicken thighs 1 tsp salt 0.25 tsp black pepper 0.25 cup parsley, chopped Steps Toast and grind walnuts into a coarse paste.Heat oil and sauté onion and garlic until translucent.Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.Season with salt and pepper; garnish with parsley and serve over rice.