Lighter Fesenjan (Persian Walnut-Pomegranate Chicken)

By adjusting the walnut and sweetener portions while using lean chicken breast, this version keeps the traditional tart-sweet profile perfectly intact.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g chicken breast, cut into bite-sized cubes · 728 kcal in the whole recipe
• 50 g walnuts, finely ground · 327 kcal in the whole recipe
• 2 medium onions (200 g), finely diced · 80 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 35 g pomegranate molasses · 103 kcal in the whole recipe
• 2 tsp (10 g) honey · 30 kcal in the whole recipe
• 80 g dry basmati rice · 288 kcal in the whole recipe
• 300 g chicken broth · 18 kcal in the whole recipe
• 1/2 tsp ground cinnamon, pinch of turmeric, salt and black pepper

Method

1. Toast the finely ground walnuts in a dry skillet over medium-low heat for 2-3 minutes until fragrant, then set aside; boil or steam the dry basmati rice separately.

   

2. Heat olive oil in a deep pot and sauté diced onions for 5 minutes until golden, then add chicken breast cubes and cook for 5-6 minutes until lightly browned.

   

3. Stir in cinnamon, turmeric, toasted walnuts, pomegranate molasses, honey, and chicken broth, bringing the mixture to a gentle boil.

   

4. Cover with a lid and simmer over low heat for 25-30 minutes until the sauce thickens and darkens, then serve warm over the cooked basmati rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.