Home > Recipes > Kohoresh-e Fesenhjan (Iran)

Kohoresh-e Fesenhjan (Iran)




  • 800g/1¾lb chicken thighs, bone-in, skin removed
  • 250g walnut halves
  • 2 ice cubes
  • 125ml pomegranate molasses, plus extra to taste
  • 1 tbsp tomato purée
  • ¼ tsp ground cinnamon
  • 2 tbsp caster sugar
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • Pomegranate seeds, to garnish


  1. Grind the walnuts as finely as possible in a food processor, until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough – this will take a little patience.
  2. Transfer the ground walnuts into a large casserole dish and pour over 1 litre of cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat to a simmer.
  3. Simmer the walnut mixture, half-covered with a casserole lid, for 2 hours, adding the remaining 200 ml of cold water and 2 ice cubes after an hour – Stir occasionally throughout
  4. After 2 hours, the walnut sauce should have thickened and darkened in colour.
  5. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper and stir until well combined.
  6. Add the chicken thighs and simmer with the lid on over a low heat for 1 hour.
  7. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar if you prefer it a little sweeter or pomegranate molasses, for a little more sour.
  8. Garnish the dish with a handful of pomegranate seeds, and serve with steamed rice.

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