Save A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered in a luscious sauce of ground walnuts and pomegranate molasses. This affordable version maintains authentic flavor while being budget-friendly.
Fesenjan holds a special place in my heart. The first time I cooked it for my family, the aroma of toasted walnuts and simmering pomegranate filled the kitchen, bringing everyone together in eager anticipation. Even my kids asked for seconds!
Ingredients
- Chicken: 800 g (about 1.75 lbs) bone-in, skinless chicken thighs, 1 tsp salt, 1/2 tsp black pepper
- Walnuts & Aromatics: 2 cups (200 g) walnuts, 1 large onion (finely chopped), 2 tbsp vegetable oil
- Sauce & Seasonings: 2 1/2 cups (600 ml) low-sodium chicken broth or water, 2/3 cup (160 ml) pomegranate molasses, 2 tbsp brown sugar (adjust to taste), 1/2 tsp ground cinnamon, 1/4 tsp ground turmeric, 1/4 tsp ground nutmeg, salt and pepper to taste
- Garnish (optional): pomegranate seeds, fresh parsley or cilantro (chopped)
Instructions
- Toast Walnuts:
- Toast walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant and golden. Cool slightly, then grind finely in a food processor.
- Sauté Aromatics:
- Heat vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 6–8 minutes until soft and golden.
- Add Walnuts:
- Add ground walnuts to the onions. Cook for 5 minutes, stirring frequently, until the mixture releases its oils and becomes a shade darker.
- Sear Chicken & Season:
- Stir in chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes on each side until lightly browned.
- Add Broth:
- Pour in the chicken broth, scraping up any browned bits to deglaze the pot. Bring to a simmer.
- Add Molasses & Sugar:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer 55–65 minutes, stirring occasionally, until chicken is very tender and sauce has thickened and darkened.
- Adjust & Serve:
- Taste and adjust seasoning with more salt, pepper, or sugar/pomegranate molasses as needed for balanced flavor. Serve hot, garnished with pomegranate seeds and fresh herbs if desired, accompanied by steamed basmati rice.
Save My grandmother always made Fesenjan for holidays and special gatherings. We would share stories around the table while savoring the stew with fluffy rice. It's a cherished tradition in our home.
Required Tools
Large pot or Dutch oven, food processor or blender for walnuts, skillet for toasting, knife and cutting board
Allergen Information
Contains tree nuts (walnuts) and poultry. Gluten-free if using gluten-free broth. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 570, Total Fat: 36 g, Carbohydrates: 24 g, Protein: 37 g
Save This Fesenjan stew delivers a taste of Persian warmth at home. Serve with rice and enjoy the comforting flavors with loved ones.
Recipe FAQ
- → What is the best cut of chicken for this dish?
Bone-in, skinless chicken thighs are preferred for tenderness and flavor, as they hold moisture during slow cooking.
- → How should walnuts be prepared to maximize flavor?
Toast walnuts in a dry skillet until fragrant and golden, then grind finely to release their oils and deepen the sauce flavor.
- → Can I adjust the sweetness or tartness in the sauce?
Yes, adjusting the amount of brown sugar and pomegranate molasses helps balance sweetness and tang according to taste.
- → What dishes pair well with this pomegranate-walnut stew?
Steamed basmati rice or saffron-infused rice complements the rich, tangy flavors, while crusty bread can also soak up the sauce nicely.
- → Is there a vegetarian alternative for this dish?
For vegetarian options, sautéed mushrooms or jackfruit can replace chicken, absorbing the rich sauce flavors beautifully.