Fesenjan (Walnut Pomegranate Stew)

Name: Fesenjan (Walnut Pomegranate Stew)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 cups walnuts, toasted; 2 lbs chicken thighs (boneless, skinless), cut in chunks; 1/4 cup olive oil; 2 yellow onion, finely diced; 1/2 cup pomegranate molasses; 3 cups chicken broth; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 2 tsp salt; 1/2 tsp black pepper, ground; 2 tbsp sugar (optional, for balancing tartness); pinch saffron threads (for serving), steeped; 3 cups basmati rice (for serving), cooked; 1/2 cup pomegranate seeds (for garnish); 1/4 cup fresh mint leaves (for garnish), chopped

A luxurious Persian stew combining ground walnuts and tart pomegranate molasses in a silky, fragrant sauce with tender chicken, traditionally served over saffron rice.

150 minMediumServes 6580 cal/serving

PersianDinnerStovetopHigh ProteinDairy-FreeSoy-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 cups walnuts, toasted
2 lbs chicken thighs (boneless, skinless), cut in chunks
1/4 cup olive oil
2 yellow onion, finely diced
1/2 cup pomegranate molasses
3 cups chicken broth
1 tsp ground turmeric
1/2 tsp ground cinnamon
2 tsp salt
1/2 tsp black pepper, ground
2 tbsp sugar (optional, for balancing tartness)
pinch saffron threads (for serving), steeped
3 cups basmati rice (for serving), cooked
1/2 cup pomegranate seeds (for garnish)
1/4 cup fresh mint leaves (for garnish), chopped

Instructions

1

Place 2 cups toasted walnuts in a food processor and grind to a fine powder. Be careful not to over-process into a paste.
2

Heat 1/4 cup olive oil in a large, heavy-bottomed pot over medium heat. Add 2 finely diced yellow onion and sauté until golden brown, about 10 minutes.
3

Add 2 lbs cut in chunks chicken thighs (boneless, skinless) to the pot and brown on all sides, about 6-8 minutes. Season with 2 tsp salt, 1/2 tsp black pepper, 1 tsp ground turmeric, and 1/2 tsp ground cinnamon.
4

Add the ground walnuts and stir to coat the chicken. Pour in 3 cups chicken broth and bring to a gentle simmer.
5

Stir in 1/2 cup pomegranate molasses. Reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally to prevent sticking.
6

The stew should thicken considerably and develop a glossy, dark appearance. If it becomes too thick, add a little more broth.
7

Taste the stew and adjust seasoning. If it's too tart, add 2 tbsp sugar (optional, for balancing tartness) to balance the flavors.
8

While the stew is cooking, prepare 3 cups cooked basmati rice (for serving) according to package instructions, adding a pinch of pinch steeped saffron threads (for serving) to the cooking water for color and aroma.
9

Serve the fesenjan over rice, garnished with 1/2 cup pomegranate seeds (for garnish) and 1/4 cup chopped fresh mint leaves (for garnish) for freshness and color contrast.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Questions

What is Fesenjan (Walnut Pomegranate Stew)?

A luxurious Persian stew combining ground walnuts and tart pomegranate molasses in a silky, fragrant sauce with tender chicken, traditionally served over saffron rice. This reference files it under Persian dinner: made on the stovetop, rated medium and about 150 minutes start to finish.

Can I skip the searing in Fesenjan (Walnut Pomegranate Stew)?

Step 3 reads: "Add 2 lbs cut in chunks chicken thighs (boneless, skinless) to the pot and brown on all sides, about 6-8 minutes." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for pomegranate molasses in Fesenjan (Walnut Pomegranate Stew)?

The entry for Fesenjan (Walnut Pomegranate Stew) calls for 1/2 cup pomegranate molasses. In its place: Reduce pomegranate or cranberry juice with a little sugar and lemon to a syrup, or use balsamic glaze with a squeeze of lemon.

Can I use chicken breasts instead of chicken thighs in Fesenjan (Walnut Pomegranate Stew)?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Fesenjan (Walnut Pomegranate Stew) uses 2 lbs chicken thighs (boneless, skinless), cut in chunks.

How many calories are in Fesenjan (Walnut Pomegranate Stew)?

One serving (the recipe makes 6) is about 580 calories, with 28 g protein, 32 g carbohydrate and 28 g fat, plus 3 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Persian Roasted Vegetables with Pomegranate side
Shirazi Salad salad
Rose Sharbat drink

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.