Pin 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.
When I first made this Fesenjan stew for my family, I was amazed at how the depth of walnuts and pomegranate wrapped every bite in comforting richness. It quickly became a regular request at our dinner table, especially on chilly evenings.
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, 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 the walnuts:
- Toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and golden. Cool slightly and grind finely in a food processor.
- Cook the onions:
- Heat vegetable oil in a large pot over medium heat and add chopped onion. Sauté for 6–8 minutes until soft and golden.
- Add walnuts:
- Add the ground walnuts to the onions and cook, stirring frequently, for 5 minutes until the mixture turns darker and releases its oils.
- Sear the chicken:
- Stir in chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes on each side until lightly browned.
- Simmer:
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer.
- Add sauce:
- Stir in pomegranate molasses and brown sugar. Cover; reduce heat to low. Simmer gently for 55–65 minutes, stirring occasionally, until the chicken is very tender and sauce has thickened and darkened.
- Finish and serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with pomegranate seeds and herbs if desired. Traditionally served with steamed basmati rice.
Pin This Fesenjan recipe brought my relatives together over laughter and generous second helpings. The tangy aroma of pomegranate is now tied to warm memories and festive conversations 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 double-check ingredient labels.
Nutritional Information
Per serving: Calories 570, Total Fat 36 g, Carbohydrates 24 g, Protein 37 g.
Pin Let the stew rest briefly before serving so the flavors mingle. Enjoy with saffron rice for an authentic Persian experience.
Recipe Q&A
- → What is the main protein used in this dish?
Bone-in, skinless chicken thighs provide tender, flavorful meat that absorbs the rich sauce well.
- → How are the walnuts prepared for this dish?
Walnuts are toasted in a dry skillet until golden and fragrant, then ground finely to create a creamy base for the sauce.
- → What gives the sauce its tangy sweetness?
Pomegranate molasses provides a distinctive tangy-sweet depth, balanced with brown sugar and aromatic spices.
- → Can this dish be made vegetarian?
Yes, by substituting the chicken with sautéed mushrooms or jackfruit for a similar texture and flavor absorption.
- → How is the stew best served?
Traditionally, it is enjoyed hot alongside steamed basmati rice or crusty bread to soak up the rich sauce.