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 discovered Fesenjan on a chilly winter evening, when a friend shared their family recipe. Since then, it has become my go-to for cozy weekends and special gatherings.
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 the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and golden. Cool slightly, then grind finely in a food processor.
- Sauté Onion:
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 6–8 minutes until soft and golden.
- Add Ground Walnuts:
- Add the ground walnuts to the onions. Cook, stirring frequently, for 5 minutes until the mixture turns a shade darker and releases its oils.
- Sear Chicken:
- Stir in the chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes on each side until lightly browned.
- Add Broth:
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer.
- Add Molasses and Sugar:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55–65 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened and darkened.
- Adjust Seasoning:
- Taste and adjust seasoning with more salt, pepper, or sugar/more pomegranate molasses if needed for balance.
- Serve:
- Serve hot, garnished with pomegranate seeds and herbs if desired. Traditionally served with steamed basmati rice.
Save My family's favorite moment is gathering around the table to savor the deep flavors, passing bowls of golden rice and trading stories.
Required Tools
Large pot or Dutch oven, food processor, skillet, knife and cutting board are essential for preparing authentic Fesenjan.
Allergen Information
Contains walnuts and poultry. Use gluten-free broth to keep the dish gluten-free and always double-check ingredient labels for allergens.
Nutritional Information
Each serving provides about 570 calories, 36 g total fat, 24 g carbohydrates, and 37 g protein.
Save The sweet-tart pomegranate notes and deep walnut richness make every bite memorable. Enjoy this Persian classic with loved ones for any special occasion.
Recipe Guide
- → What cut of chicken works best for this stew?
Bone-in, skinless chicken thighs are ideal as they remain tender and flavorful throughout the long simmering process.
- → How do walnuts affect the flavor and texture?
Toasted and ground walnuts add richness and a creamy texture, forming the hearty base of the sauce with deep nutty undertones.
- → Can I adjust the sweetness or tartness?
Yes, balancing brown sugar and pomegranate molasses allows you to tailor the stew’s sweet and tangy notes to your taste.
- → Is it important to toast the walnuts first?
Toasting intensifies the walnuts’ flavor, adding warmth and depth that enhances the overall taste of the sauce.
- → What are suitable accompaniments for this dish?
Steamed basmati rice or crusty bread complement the thick, flavorful sauce and make the meal more satisfying.
- → Can this dish be prepared without meat?
Yes, substituting chicken with sautéed mushrooms or jackfruit offers a plant-based adaptation with similar textures.