Fesenjan is a classic Persian dish that combines tender chicken, earthy walnuts, and tangy pomegranate molasses into a stew that is rich, nutty, and perfectly balanced between sweet and sour. I love how the flavors deepen as the stew simmers, creating a comforting dish that feels both special and timeless. Served with fluffy basmati or saffron rice and sprinkled with jewel-like pomegranate seeds, it is a meal that always impresses.
Why You’ll Love This Recipe
I like this recipe because it’s more than just a meal—it’s a celebration of Persian tradition and flavor. The chicken turns so tender that it nearly falls off the bone, while the walnut-pomegranate sauce develops a luxurious texture and taste. I also enjoy how flexible it is: I can adjust the balance of sweet and sour, prepare it ahead since it tastes even better the next day, and serve it for family gatherings or festive occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Walnuts, finely ground and toasted
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Olive oil
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Onion, finely diced
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Ground turmeric
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Bone-in chicken thighs, skin removed
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Cinnamon
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Saffron threads, ground and bloomed in water
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Pomegranate molasses
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Sugar
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Fine sea salt
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Freshly ground black pepper
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Pomegranate seeds, for garnish
Directions
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Grind the walnuts until very fine, then lightly toast them to bring out their aroma.
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Cook the onion in olive oil until golden, then stir in the turmeric.
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Add the chicken thighs and sear on both sides. Pour in water, add cinnamon, and simmer briefly before removing the chicken.
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Stir the ground walnuts into the cooking liquid and simmer covered for about an hour, stirring occasionally. The sauce will thicken and darken.
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Bloom the saffron in water, then add it along with the pomegranate molasses and sugar. Stir well.
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Return the chicken to the pot and simmer until it is tender and nearly falling off the bone, about 45 minutes.
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Adjust the seasoning, balancing sweetness and tartness to taste.
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Garnish with fresh pomegranate seeds before serving.
Servings and timing
This recipe makes about 8 servings.
Preparation takes around 20 minutes, and cooking time is about 2 hours, so the total time is approximately 2 hours and 20 minutes.
Variations
I sometimes prepare fesenjan with duck instead of chicken, which is actually closer to the original version from Gilan province. For a lighter option, I stick with chicken, but I’ve also seen delicious vegetarian versions made with pumpkin, butternut squash, or eggplant. I also like that I can adjust the sweetness by adding more sugar or make it tangier by adding extra pomegranate molasses, depending on the mood.
Storage/Reheating
When I have leftovers, I store the stew in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 3 months, leaving space in the container for expansion. To reheat, I prefer warming it gently on the stovetop over low heat, though the microwave works fine too.
FAQs
Can I make fesenjan ahead of time?
Yes, in fact I think it tastes even better the next day after the flavors have had more time to develop.
Do I have to use saffron?
No, the stew will still be flavorful without saffron, but I like the subtle floral note it adds.
Can I use boneless chicken?
I prefer bone-in chicken for extra flavor, but boneless thighs can be used if I want easier serving.
What can I serve with fesenjan?
I usually serve it with basmati or saffron rice, tahdig, and a simple salad or yogurt on the side.
Can I make a nut-free version?
Walnuts are essential to the traditional dish, but I could experiment with sunflower seeds as a substitute if I need a nut-free option.
Conclusion
Fesenjan is a dish I turn to when I want to create something rich, meaningful, and deeply satisfying. The slow-simmered walnut and pomegranate sauce transforms humble chicken into a luxurious stew that feels perfect for both festive gatherings and quiet dinners at home. Every spoonful reminds me why this Persian classic has endured through generations.
