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 tried making Fesenjan for a weeknight dinner and was amazed how deeply flavorful the sauce became with just a handful of ingredients. My family loved it and now it is one of our special occasion staples.
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 & Grind Walnuts:
- Toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and golden. Cool slightly and grind finely in a food processor.
- Sauté Aromatics:
- 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:
- Add the ground walnuts to the onions. Cook, stirring frequently, for 5 minutes until darker and oily.
- Sear Chicken & Spices:
- Stir in chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes per side until lightly browned.
- Simmer Broth:
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer.
- Add Pomegranate & Sugar:
- Stir in pomegranate molasses and brown sugar. Cover, reduce heat to low, and simmer gently for 55–65 minutes until chicken is tender and sauce thickens.
- Taste & Adjust:
- Taste. Adjust seasoning with salt, pepper, sugar, or pomegranate molasses for balance.
- Serve:
- Serve hot, garnished with pomegranate seeds and herbs. Traditionally enjoyed with steamed basmati rice.
Save Last winter, my kids helped sprinkle pomegranate seeds and loved the tangy flavor. Now, every time we cook this stew, it brings our family together around the table for a Persian feast.
Required Tools
Large pot or Dutch oven, food processor for grinding walnuts, skillet for toasting, and knife/cutting board for prepping ingredients.
Allergen Information
Walnuts and chicken are allergens. Double-check labels for gluten-free broth and hidden allergens.
Nutritional Information (per serving)
Calories: 570, Total Fat: 36 g, Carbohydrates: 24 g, Protein: 37 g
Save Enjoy this aromatic stew with a side of steamed rice or crusty bread and let the bold flavors transport you to a Persian dinner table.
Recipe FAQ
- → What is the main ingredient for the sauce?
Ground toasted walnuts combined with pomegranate molasses form the base of the rich and tangy sauce.
- → How is the chicken prepared before simmering?
Chicken thighs are seasoned and seared briefly to develop flavor before being simmered in the sauce.
- → Can this dish be made vegetarian?
Yes, chicken can be replaced with sautéed mushrooms or jackfruit for a plant-based variation.
- → What spices add flavor to the stew?
Cinnamon, turmeric, and nutmeg provide warm and aromatic notes to complement the walnuts and pomegranate.
- → How should leftovers be stored?
Store leftovers covered in the refrigerator for up to three days; flavors typically deepen when reheated.
- → What are ideal side dishes for this stew?
Steamed basmati rice or crusty bread are perfect companions to soak up the luscious sauce.