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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.

150 minMediumServes 6580 cal/serving

PersianDinnerStovetopHigh ProteinDairy-FreeSoy-FreeAlcohol-FreeCorn-Free

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. 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. 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. 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. 4

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

  5. 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. 6

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

  7. 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. 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. 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.

Questions

How long does Fesenjan (Walnut Pomegranate Stew) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Fesenjan (Walnut Pomegranate Stew)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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