Fesenjan (Persian Pomegranate Walnut Stew)

Fesenjan (also called Fesenjoon) is one of the most beloved dishes in Persian cuisine. This luxurious stew combines ground walnuts and pomegranate molasses into a deeply flavorful, sweet-tart sauce that coats tender pieces of chicken. Traditionally served at special occasions and family gatherings, it’s a dish that symbolizes warmth, celebration, and hospitality. Served over fluffy saffron rice, Fesenjan is a comforting meal that balances richness and brightness in every bite.

Prep Time 20 mins

Cook Time 90 mins

Rest Time 10 mins

Total Time 2 hrs

Difficulty: Intermediate

Servings: 6

Description

Fesenjan is one of Iran’s most beloved traditional dishes, often prepared for weddings, holidays, and Nowruz. It pairs tender chicken with ground walnuts simmered into a creamy sauce, then sweetened and soured with pomegranate molasses for that signature flavor. It’s often served over fluffy saffron rice, making every bite an indulgent yet wholesome experience.

Ingredients

For the Stew

2 lbs chicken thighs (notes: bone-in preferred for flavor; substitute with chicken breast or duck if desired; 900 g)
2 cups walnuts (notes: finely ground; 200 g; toast for deeper flavor)
2 medium yellow onions (notes: finely chopped; about 300 g)
3 tbsp pomegranate molasses (notes: adjust to taste for sweetness vs. tartness; 45 ml)
2 cups chicken broth (notes: or water; 480 ml)
2 tbsp vegetable oil (notes: or ghee for richer flavor; 30 ml)
1 tbsp sugar (notes: optional, balances tartness; 12 g)
1 tsp turmeric (notes: ground; 3 g)
1 tsp cinnamon (notes: optional for warmth; 3 g)
1 tsp salt (notes: adjust to taste; 6 g)
1/2 tsp black pepper (notes: freshly ground; 2 g)

For Serving

4 cups basmati rice (notes: cooked, with optional saffron infusion; 760 g uncooked)
Pomegranate arils (notes: for garnish; about 1/2 cup)

Instructions

Toast and grind the walnuts:

1
Place the walnuts in a dry skillet over medium heat. Toast until fragrant, about 5 minutes, stirring often to avoid burning. Allow to cool slightly, then grind finely in a food processor.

Cook the onions:

2
In a large heavy-bottomed pot, heat the oil over medium heat. Add the chopped onions and sauté until golden brown, about 10–12 minutes.

Brown the chicken:

3
Add the chicken thighs to the onions, sprinkle with turmeric, salt, and pepper, and cook until lightly browned on both sides, about 5 minutes per side. Remove the chicken and set aside.

Build the sauce:

4
Stir the ground walnuts into the onion mixture, cooking gently for 2–3 minutes. Slowly add the chicken broth, stirring constantly to avoid lumps.

Simmer:

5
Return the chicken to the pot. Add pomegranate molasses, sugar, and cinnamon (if using). Stir well, then reduce the heat to low. Cover and simmer gently for 60–75 minutes, stirring occasionally. Add more broth or water if the sauce becomes too thick.

Finish and rest:

6
Once the chicken is tender and the sauce is thick and glossy, taste and adjust seasoning—adding more pomegranate molasses for tang or sugar for sweetness. Remove from heat and let the stew rest for 10 minutes before serving.

Serve:

7
Spoon the fesenjan over fluffy saffron basmati rice. Garnish with fresh parsley and jewel-like pomegranate arils for a festive touch.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 560kcal

% Daily Value *
Total Fat 38g59%
Total Carbohydrate 24g8%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute chicken with roasted eggplant or mushrooms.
Duck is a traditional alternative protein for fesenjan, yielding a richer flavor.
If your pomegranate molasses is very tart, balance it with an extra spoon of sugar or a drizzle of honey.
Make ahead: This stew tastes even better the next day as flavors deepen overnight.

Keywords: fesenjan, persian stew, pomegranate walnut stew, iranian recipes, middle eastern cuisine, chicken stew, festive recipes, gluten free