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Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Dinner 🍽️Lunch 🥪 Persian 🇮🇷 High-Protein 💪Low-SodiumGluten-FreeComfort-Food

A beloved Persian stew where chicken simmers with ground walnuts and pomegranate juice, yielding a deep, tangy-sweet sauce balanced by warm cardamom, cinnamon, and a touch of saffron. Butternut squash adds gentle sweetness and body. Serve Khoresht Fesenjaan with white rice for a comforting, celebratory meal that feels special yet homey.

  • Prep20 mins
  • Cook3 hrs 30 mins
  • Serves12
  • DifficultyMedium
Khoresht Fesenjaan (Chicken with Pomegranate Sauce)
  1. 1

    Heat the oil in a large heavy skillet over medium heat.

  2. 2

    Stir in the sliced onions; cook and stir until the onion softens and turns translucent, about 5 minutes.

  3. 3

    Reduce the heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

  4. 4

    Raise the heat to medium-high.

  5. 5

    Add the chicken pieces, and fry until lightly browned on the outside.

  6. 6

    Pour in the water and bring to a boil.

  7. 7

    Reduce the heat to low and simmer for about 30 minutes, adding more water if needed to keep the mixture from drying out.

  8. 8

    Preheat the oven to 325 degrees F (65 degrees C).

  9. 9

    Combine the walnuts and pomegranate juice in a blender or food processor.

  10. 10

    Process until liquid. (Do this in small batches if needed.)

  11. 11

    Add the walnut-pomegranate mixture to the simmering chicken.

  12. 12

    Season with cardamom, cinnamon, saffron powder, and salt.

  13. 13

    Stir in the cubed squash.

  14. 14

    Transfer the entire mixture to a 9x13-inch baking dish.

  15. 15

    Bake, loosely covered, for 2 1/2 hours in the preheated oven.

  16. 16

    Serve with white rice.