Fesenjan By Dan Doughkneeder Variations: 1 variation Tags: #comfort #middle-east 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. Prep: 20 min Cook: 90 min Total: 110 min Yield: 4 servings 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.