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.
I first tasted fesenjan at a family gathering. The mix of walnuts and pomegranate was unforgettable, and ever since, it has become a favorite comfort dish that reminds me of home and celebration.
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, then finely grind in food processor.
- Cook Onion:
- Heat vegetable oil in a large pot over medium heat. Add onion and sauté for 6–8 minutes until soft and golden.
- Combine Walnuts & Onion:
- Add ground walnuts to onions. Cook, stirring frequently, for 5 minutes until mixture darkens slightly and releases its oils.
- Sear Chicken & Add Spices:
- Stir in chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes on each side until browned.
- Add Broth & Simmer:
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
- Add Pomegranate Molasses & Sugar:
- Stir in pomegranate molasses and brown sugar. Cover, reduce heat to low, and simmer gently for 55–65 minutes, stirring occasionally, until chicken is tender and sauce thickens.
- Adjust Seasoning & Serve:
- Taste and adjust seasoning with more salt, pepper, sugar, or molasses as needed. Serve hot, garnished with pomegranate seeds and herbs, traditionally with steamed basmati rice.
Save Making fesenjan together always brings the family to the kitchen, with everyone eagerly waiting for the sweet-tart aroma to fill the house.
Required Tools
Large pot or Dutch oven, food processor or blender for walnuts, skillet for toasting walnuts, knife and cutting board
Allergen Information
Contains tree nuts (walnuts) and poultry. Gluten-free if using gluten-free broth. Always double-check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 570, Total Fat 36 g, Carbohydrates 24 g, Protein 37 g
Save Fesenjan is a show-stopping stew that balances tart and sweet perfectly. Enjoy it fresh, or savor it even more as leftovers the next day.
Cooking Questions & Answers
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs are preferred for their tenderness and ability to stay juicy during the slow simmer.
- → How should walnuts be prepared for the sauce?
Toast walnuts in a dry skillet until fragrant and golden, then grind finely to release their oils and deepen flavor.
- → Can pomegranate molasses be adjusted for sweetness?
Yes, you can adjust the amount of pomegranate molasses and brown sugar to balance the tanginess and sweetness to your taste.
- → What spices are essential in this stew?
Ground cinnamon, turmeric, and nutmeg provide warm aromatic notes that complement the walnuts and pomegranate.
- → Is there a vegetarian alternative for this dish?
Mushrooms or jackfruit can replace the poultry, offering similar texture and absorbing the rich sauce flavors well.
- → How long should the stew simmer?
Simmer gently for about 55–65 minutes until the chicken is tender and the sauce thickens to a rich consistency.