Microwave Persian Chicken Fesenjan with Walnuts & Pomegranate

Place the ground walnut paste in a shallow, microwave-safe dish. Microwave uncovered on full power for 3–6 minutes, stirring once halfway through, until lightly warmed and aromatic. This step helps release the walnut oils.

Add the chicken pieces, fried onions, water, salt, and crushed saffron to the walnuts. Gently mix until evenly combined. Cover loosely and microwave on full power for 20 minutes, stirring once halfway through to ensure even cooking.

Stir in the pomegranate paste and sugar, adjusting to achieve your preferred balance of tartness and sweetness. Return the dish to the microwave and cook on full power for another 10–12 minutes, until the chicken is fully cooked and the sauce thickens.

Let the Fesenjan rest for 5 minutes before serving. This allows the flavors to settle and the sauce to reach its final consistency.