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If you dig around your fridge or pantry pretty hard, you’ll probably find an ingredient in there that you may have forgotten. It happens, so don’t be ashamed. Because we play around with different things, this happens more often than not. Occasionally there’s a recipe that only calls for a dash of some obscure additive, and you spend a few days wondering how to use it again. Well, the first time we featured pomegranate molasses on the website, it was included in a dip called muhammara. After that, the bottle sat untouched. Now it’s back! This recipe allows you to use more than just a teaspoon of pomegranate molasses to complete the meal. In fact, it’s the key ingredient. Now you have no excuse not to add this item to your next shopping list. You’ll be surprised that one little bottle can kick off a true meal.
On its own, pomegranate molasses is a rich, sweet and sour sauce. The flavor is intensely unique. When it mixes with other foods, you’ll find that it leaves an indelible note on the tongue. Simmer it down with water or stock to smooth the bite, and you have the foundation for a delicious platter. Find pomegranate molasses in any Middle Eastern market or higher end grocery stores. You can also make your own pomegranate molasses as well by reducing pure pomegranate juice, sugar and lemon juice until thick and syrupy. Now, there’s no reason to not make khoresht fesenjaan. The traditional Persian dish may be one of the most well known from the culture and for good reason. If you make this anytime soon, garnish the final plate with fresh, chopped cilantro leaves. Of course, this adds a little color to the meal, but it also enhances the flavor.
Khoresht Fesenjaan (Chicken with Pomegranate Sauce) – Serves 8
8 chicken thighs, boneless and skinless
2 tablespoons canola oil
1 medium white onion, diced
2 tablespoons sugar
2 cups mixed nuts (pistachios, pecans and walnuts), finely chopped
8 ounces pomegranate molasses
2 cups water
1/2 cup cream
1 teaspoon cornstarch
Kosher salt
Black pepper
1. Lightly season both sides of the chicken with the kosher salt and black pepper. Set aside.
2. Add the oil to a deep skillet over medium high heat. Once hot, toss in the onions and saute until translucent. Add the sugar just as the onions begin to turn.
3. Nestle the chicken into the pan amongst the onions and brown both sides, approximately 2 minutes per side. Then, pour in the nuts, pomegranate molasses and water. Stir well. Bring to a low boil, then reduce the heat to a simmer.
4. In a small cup, stir together the cream and cornstarch, then add to the chicken. Be sure to combine well. Cover the skillet and cook approximately 20 minutes or until the chicken is done.
5. To reduce the sauce, remove the chicken from the pan and turn the heat up to high. Bring the sauce to a boil, uncovered, and cook for approximately 5 minutes or until the sauce thickens. Remove from heat and serve the chicken and sauce over rice.
Click HERE for the printable recipe.
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Sweet and sour flavoured chicken…I am there.
Wow! This looks fantastic!
Holy Cow!!! I am lovin your recipe and pic. I am married to a wonderful Persian man and we love Fesenjaan. Nice!!!
This looks amazing. I have never used pomegranate molasses, but I need to get some!
Oh how you do inspire, Duo! I’ve got more than my fair share of forgotten ingredients and I certainly need the reminder to hunt and forage in my own pantry. Look at what delicious results can occur! I’ll bet the flavor of this chicken is magnificent!
What an interesting dish. The flavors in it sound divine.
I recently had muhammara at Momed in Beverly Hills and LOVED it! I’m sure I’d feel the same way about this chicken. Wish I still had all that POM Wonderful juice I had taking up space in the fridge last summer!
Oh! This chicken look so TASTY! Great flavors!
I love pomegranate and walnuts together. Would you believe the tiny little grocery store (as in one that looks like you would run into it only for the occasional forgotten thing) carries it. I was so shocked. Perhaps there is more of a demand than I would have expected.
I totally have pomegranate molasses sitting on my shelving unit. Waiting. Biding it’s time. For this. Looks great!
Oh this I gotta taste!
That sauce looks luscious!
drooling!!! Love the taste of pomegranate, and anything with cream is a plus. I’d probably use chicken breasts b/c I like white meat better.
Re-organizing the pantry or refrigerator always turns up something interesting. I love pomegranate molasses, and this sounds great!
I love Khoresht Fesenjaan, it is the most delicious dish I’ve ever tasted. Thanks for sharing the recipe.
Fantastic flavors here with the pomegranate sauce!
Looks exotic and tasty! Pomegranate molasses is lovely stuff.
I actually have some of this stuff! I swirl it in a pomegranate ice cream I make. But, its true the bottle often gets forgotten and untouched for months…now a different way to use it.
I never thought of using pomegrante molasses at all. Love this recipe!
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Waw! How I love this good stuff indeed! The whole dish looks amazing!
MMMMMMMM,…Pomegrante molasse in here is a great idea!!
Hi! It looks simply fantastic! I really know what you mean by forgotten ingredients. It happens quite often to me
But in a way it’s a great surprise and fun to re-discover something in one’s fridge 
I really love your recipe, I have brought pomegranate molasses from my trip to Istanbul and have used it once only to make a trully great sauce for lamb rack. I think pomegranate molasses is simply amazing ingredient and I’m sure I am going to make your dish, cause it makes my mouth water
I like the nuts and sauce, what a great flavor and texture addition.
But the link to muhummara made me start singing the old “ma na ma na” song from Sesame Street!
Love this dish, its one of my favorites and so full of flavor. Its guaranteed to impress.
You just gave me a recipe for the must-try list. Pomegranates and nuts – what’s not to love!
This sounds great! I saw a recipe recently where they used the pomegranate molasses to brush shish kebabs while grilling. Guess I’m gonna have to get me some now that I have TWO recipes to use this, right?
I love pomegranate molasses, your chicken looks amazing, great picture… mouth watering.
This is just wonderful. Can’t wait to try it…
I have never seen any one putting cream in fesenjoun, but that can definitely make the stew creamier and tastier. It’s wonderful to see you guys made some persian dishes. I have to try some of your recipes. Here’s my fesenjoun in case you’d like to check it out:
http://shikamoo.typepad.com/shikamoo/2010/11/pomegranate-stew-with-chicken-fesenjoun.html