Pin It 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 cooked this Fesenjan for a friendsgiving, and it quickly became the dish everyone requested every year. The irresistible combination of walnuts and pomegranate is a favorite at my table.
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:
- Place walnuts in a dry skillet over medium heat. Stir frequently for 5–7 minutes until fragrant and golden. Cool, then grind finely in a food processor.
- Sauté Onion:
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 6–8 minutes until soft and golden.
- Add Walnuts:
- Mix ground walnuts into the onions. Cook, stirring, for 5 minutes until darker and fragrant.
- Sear Chicken:
- Add chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear 3–4 minutes per side until lightly browned.
- Add Broth:
- Pour in chicken broth. Scrape up any bits from the pot. Bring to a simmer.
- Add Sauce Ingredients:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer 55–65 minutes, stirring now and then, until chicken is tender and sauce thickens.
- Finish & Adjust:
- Taste and balance seasoning with extra salt, pepper, sugar, or molasses if needed.
- Serve:
- Garnish with pomegranate seeds and herbs if you like. Serve hot, traditionally with steamed basmati rice.
Pin It Fesenjan is a family favorite at our Nowruz celebration, and everyone always asks for seconds. My kids especially love scooping up the sauce with crusty bread.
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), poultry, and is gluten-free if gluten-free broth is used. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories 570, Total Fat 36 g, Carbohydrates 24 g, Protein 37 g
Pin It This Fesenjan tastes incredible over fluffy saffron rice. Enjoy the rich flavors and a touch of Persian celebration in every bite.
Recipe Questions & Answers
- → How do you prepare the walnut base for this stew?
Toast walnuts in a dry skillet until fragrant and golden, then cool and grind finely to create a rich, nutty base.
- → What spices complement the flavors in this dish?
A blend of cinnamon, turmeric, and nutmeg provides warmth and depth to the sauce’s tangy and sweet notes.
- → Can I use alternatives to chicken in this dish?
Yes, sautéed mushrooms or jackfruit are great vegetarian options to replace chicken while maintaining texture.
- → How is pomegranate molasses used here?
Pomegranate molasses adds a distinctive tangy sweetness that balances the richness of the walnuts and spices.
- → What side dishes pair well with this stew?
Steamed basmati rice, especially saffron-infused, or crusty bread are traditional accompaniments that soak up the flavorful sauce.
- → How long should the stew simmer for best results?
Simmer gently for about 55–65 minutes until the chicken is tender and the sauce thickens.