Fesenjan with Saffron Persian Rice

Name: Fesenjan with Saffron Persian Rice
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Cuisine: persian
Ingredients: 300 g walnuts; 800 g boneless, skinless chicken thighs, cut into large bite-sized chunks; 2 pcs medium yellow onions, finely grated or blitzed; 2 tbsp vegetable oil or ghee; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; 150 ml pomegranate molasses (unsweetened or tart); 1 tbsp granulated sugar (adjust to taste depending on molasses tartness); 600 ml cold water; 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 3 tbsp fresh pomegranate seeds (for garnish); 400 g long-grain basmati rice; 1/2 tsp saffron threads; 2 tbsp boiling water (for saffron); 2 tbsp fine sea salt (for parboiling water); 40 g unsalted butter, melted (divided); 2 tbsp neutral oil (for bottom of pot)

By Culiora

Fesenjan with Saffron Persian Rice served on a plate, photographed in natural light

Fesenjan is an iconic Persian stew featuring tender chicken simmered in a rich, deeply savoury sauce of finely ground toasted walnuts and tangy pomegranate molasses. Served alongside fragrant saffron-steamed basmati rice, the dish balances nutty richness with sweet and sour depth.

Servings: 4
Prep time: 30 min
Cook time: 100 min
Total time: 130 min

Ingredients

300 g walnuts
800 g boneless, skinless chicken thighs, cut into large bite-sized chunks
2 pcs medium yellow onions, finely grated or blitzed
2 tbsp vegetable oil or ghee
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
150 ml pomegranate molasses (unsweetened or tart)
1 tbsp granulated sugar (adjust to taste depending on molasses tartness)
600 ml cold water
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
3 tbsp fresh pomegranate seeds (for garnish)
400 g long-grain basmati rice
1/2 tsp saffron threads
2 tbsp boiling water (for saffron)
2 tbsp fine sea salt (for parboiling water)
40 g unsalted butter, melted (divided)
2 tbsp neutral oil (for bottom of pot)

Instructions

Grind the walnuts in a food processor until they form a fine, sand-like meal with no large chunks, being careful not to blend so long that it turns into nut butter.
Place a heavy-bottomed Dutch oven or pot over medium-low heat. Add the ground walnuts and dry-toast them gently, stirring continuously for 4–5 minutes until fragrant and warmed through without letting them scorch.
Pour 600 ml of cold water over the toasted walnuts, whisking thoroughly to combine. Bring to a gentle simmer over medium-low heat, partially cover, and let simmer for 30 minutes, stirring occasionally. The cold water encourages the natural walnut oils to release.
Meanwhile, heat 2 tablespoons of oil in a wide frying pan over medium heat. Add the grated onions and cook for 8–10 minutes until softened and light golden. Add the chicken pieces, turmeric, cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sear the chicken for 5–7 minutes until lightly browned on all sides, then remove from heat.
Transfer the browned chicken, onions, and pan juices into the walnut pot. Stir in the pomegranate molasses and sugar. Reduce the heat to low, cover, and gently simmer for 40–45 minutes, stirring every 10–15 minutes to prevent the bottom from catching. The sauce will gradually darken to a deep mahogany brown and walnut oil will rise to the surface. Taste and adjust balance: add another teaspoon of sugar if too sour, or an extra tablespoon of pomegranate molasses if too sweet.
While the stew simmers, prepare the saffron rice: Grind the saffron threads in a small mortar with a tiny pinch of sugar until powdery, then stir in 2 tablespoons of boiling water and set aside to bloom.
Rinse the basmati rice in a fine sieve under cold running water 4–5 times until the water runs clear, then drain well. Bring 2.5 litres of water to a rolling boil in a non-stick pot, stir in 2 tablespoons of fine sea salt, and add the rinsed rice. Boil vigorously uncovered for 6–8 minutes, until the grains are tender on the outside but still firm to the bite in the centre. Drain into a fine colander and rinse quickly with lukewarm water.
Wipe out the non-stick rice pot. Pour in 2 tablespoons of neutral oil, 1 tablespoon (about 15 g) of melted butter, and 1 tablespoon of water over medium heat. Gently mound the parboiled rice into the pot in a loose pyramid shape, without pressing down. Use the handle of a wooden spoon to poke 3–4 holes through the rice to the base for steam circulation.
Wrap the pot lid in a clean kitchen towel (securing the corners on top) and cover the pot tightly. Cook on medium heat for 4–5 minutes until steam builds, then reduce heat to the lowest setting and steam for 30–35 minutes until the grains are elongated and fluffy.
To serve: Scoop out 4–5 tablespoons of white rice into a bowl, mix with the bloomed saffron liquid and the remaining melted butter (about 25 g) until bright yellow. Fluff the rest of the white rice onto a large serving platter and scatter the golden saffron rice over the top. Ladle the thick, glossy Fesenjan into a shallow serving bowl and scatter fresh pomegranate seeds across the top.