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Fesenjan (Persian Pomegranate and Walnut Chicken Stew)

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Fesenjan is a traditional Persian chicken stew made with toasted walnuts and tangy pomegranate molasses. The slow-simmered sauce is rich, nutty, and balanced between sweet and sour, creating a comforting dish often served with basmati or saffron rice and garnished with fresh pomegranate seeds.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Persian
  • Diet: Halal

Ingredients

  • 2 cups walnuts, finely ground and lightly toasted
  • 3 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 teaspoon ground turmeric
  • 3 lbs bone-in chicken thighs, skin removed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon saffron threads, ground and bloomed in 2 tablespoons hot water
  • ¾ cup pomegranate molasses
  • 2–3 tablespoons sugar (adjust to taste)
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups water (for simmering)
  • Pomegranate seeds, for garnish

Instructions

  1. Grind the walnuts until very fine, then toast them lightly in a dry pan to release aroma.
  2. Heat olive oil in a large pot, add onion, and cook until golden. Stir in turmeric.
  3. Add chicken thighs and sear on both sides. Pour in water and add cinnamon. Simmer briefly, then remove chicken.
  4. Stir the ground walnuts into the cooking liquid. Cover and simmer for 1 hour, stirring occasionally, until the sauce thickens and darkens.
  5. Bloom saffron in hot water and add to the pot along with pomegranate molasses and sugar. Stir well to combine.
  6. Return chicken to the pot and simmer for 45 minutes, or until tender and nearly falling off the bone.
  7. Adjust seasoning with salt, pepper, more sugar, or extra molasses to balance sweet and sour.
  8. Serve hot, garnished with fresh pomegranate seeds, alongside basmati or saffron rice.

Notes

  • Fesenjan can also be made with duck, which is traditional in northern Iran.
  • Vegetarian versions can be made with pumpkin, squash, or eggplant.
  • The dish tastes even better the next day as flavors develop further.
  • For a nut-free experiment, sunflower seeds may be tried in place of walnuts.
  • Saffron is optional but adds a subtle floral note.

Nutrition

Find it online: https://savorymomskitchen.com/fesenjan-persian-pomegranate-and-walnut-chicken-stew/