Pomegranate recipes

Fesenjan is one of Iran's most celebrated dishes — a rich, deeply flavoured stew of chicken braised in a sauce of ground walnuts and pomegranate molasses that is simultaneously sweet, sour, nutty, and warmly spiced. Pomegranate is the heart of the dish, providing an irreplaceable tart complexity that builds into a sauce of extraordinary depth over hours of gentle simmering. This is heirloom cooking at its most magnificent.

Fesenjan is one of the great stews of Persian cuisine — chicken slow-braised in a thick sauce of ground walnuts and pomegranate molasses until the flavors become dark, complex, and utterly unlike anything else. A deeply special dish worth the effort.

Chicken thighs are roasted under a sticky, sweet-tart pomegranate molasses glaze that caramelises to a deep, lacquer-like finish with an intensely fruity, slightly tart complexity. This is a recipe where pomegranate is the hero — not as a garnish but as the central flavour of the sauce. Served with jewelled couscous or flatbread and a scatter of pomegranate seeds, it is a stunning and memorable dinner.