Iranian Fesenjan Stew (Printable)

Tender meat simmered in lush pomegranate and walnut sauce with aromatic spices for vibrant flavor.

# What You Need:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper

→ Base & Aromatics

04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped

→ Sauce

06 - 2 cups walnuts, finely ground
07 - 2 cups pomegranate molasses
08 - 2 cups water
09 - 2 tbsp sugar, adjust to taste
10 - 0.5 tsp ground cinnamon
11 - 0.25 tsp ground turmeric
12 - 0.25 tsp ground cardamom (optional)

→ Garnish

13 - Pomegranate seeds (optional)
14 - Chopped fresh parsley (optional)

# How to Make It:

01 - Season the chicken or duck pieces evenly with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until golden brown, about 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown on all sides, approximately 5 to 7 minutes.
04 - Stir in the finely ground walnuts and cook for 2 to 3 minutes, stirring constantly to avoid sticking.
05 - Pour in the pomegranate molasses, water, sugar, ground cinnamon, turmeric, and cardamom if using. Mix thoroughly to combine.
06 - Bring the mixture to a gentle boil. Reduce heat to low, cover the pot, and simmer gently for 1 hour, stirring occasionally.
07 - Remove the lid and continue simmering for an additional 30 minutes, stirring frequently until the sauce thickens and the walnut oil rises on the surface. Adjust seasoning and sweetness as desired.
08 - Ladle the stew hot into serving dishes. Garnish with pomegranate seeds and fresh parsley if desired. Serve alongside steamed basmati rice.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in your own kitchen without any fussy techniques or hard-to-find ingredients.
  • The sauce is naturally gluten-free and deep enough to impress anyone at your table, even those who think they don't like Persian food.
02 -
  • The oil from the walnuts rising to the top isn't a mistake, it's actually a sign you've succeeded and the stew is ready, so don't skim it off.
  • Pomegranate molasses is not the same as pomegranate juice, and trying to swap them will throw off the entire balance, so hunt down the real thing at a specialty market if needed.
03 -
  • Grind your own walnuts just before cooking if you can, as pre-ground walnuts oxidize quickly and lose their delicate flavor and creaminess.
  • The key to avoiding a bitter walnut taste is keeping your heat at medium and stirring constantly once they hit the pot, so they toast rather than scorch.
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