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Fesenjan, Iranian chicken with walnut and pomegranate served
Glossy Persian chicken stew in a rich walnut and pomegranate molasses sauce

Fesenjan (Persian chicken stew with walnut and pomegranate)

Author: Flavelo
Recipes Main Courses
One of the most ancient and noble stews of Persian cuisine. The flavour profile of 'Fesenjan' is based on the balance between the oily depth of dark, roasted walnuts and the tart sweetness of pomegranate molasses. This dish is about patience: the walnuts must be cooked until they release their oil, and the sauce becomes a thick, chocolate-brown cream. A dish for holidays and weddings.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Food processor: To grind the walnuts finely.
  • Pot: For slow cooking.

Allergen Information

⚠️ Nuts

Instructions

1 ✓

Grind the walnuts very finely, almost into a paste. Chop the onion finely.

Tip: The finer the walnut, the creamier the sauce will be.
2 ✓

Season the chicken thighs with salt and pepper, and brown them on all sides in a pan with the oil. Remove.

Tip: Browning gives the meat flavour it wouldn't get during boiling.
3 ✓

In the remaining fat, sauté the onion until translucent. Add the ground walnuts and fry, stirring constantly, for 1-2 minutes until fragrant (be careful not to burn it!).

Tip: Toasting the walnuts deepens the flavours and starts the oil release.
4 ✓

Add the water, pomegranate molasses, cinnamon, turmeric, and sugar. Bring to a boil, then add the chicken. Cover and cook over very low heat for approx. 1 hour.

Tip: During the long cooking, the walnuts thicken the sauce. Stir frequently, as walnuts can settle at the bottom and burn!
5 ✓

When the chicken is tender and the sauce is thick and dark brown, taste it. Adjust the sweet-sour balance with sugar or salt. Serve with rice and pomegranate seeds.

Tip: The consistency of perfect Fesenjan is like thick melted chocolate.

Recipe FAQ

It became too sour.
Pomegranate molasses vary. Add a little more sugar or honey to balance it.
The oil didn't rise to the top.
Drop 1-2 ice cubes into the hot stew at the end – the thermal shock helps release the walnut oil.

Ingredients

  • 4 pc Chicken thighs (whole or drumsticks/thighs)
  • 250 g Walnut halves (finely ground)
  • 200 ml Pomegranate molasses (or reduced juice)
  • 1 head Onion
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Turmeric
  • 2 tbsp Sugar (to taste)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 tbsp Olive oil
  • 500 ml Water
  • 50 g Pomegranate seeds (for garnish)