Classic Persian Fesenjoon Stew: Easy Walnut and Pomegranate Chicken Recipe

Name: Classic Persian Fesenjoon Stew: Easy Walnut and Pomegranate Chicken Recipe
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Cuisine: Persian
Ingredients: 1 kg Chicken (thighs or drumsticks, bone-in, skin on or off); 1 large Onion (finely chopped); 2 cups Walnuts (finely ground (about 200g)); 1/2-3/4 cup Pomegranate molasses (to taste, adjust for desired tartness); 4 cups Water or chicken broth (enough to cover the chicken); 1-2 tablespoons Sugar (optional, to balance tartness); 1 teaspoon Turmeric (ground); 1 teaspoon Salt (or to taste); 1/2 teaspoon Black pepper (freshly ground, or to taste); 2 tablespoons Vegetable oil (for sautéing)

Discover the rich flavors of Persian cuisine with this traditional Fesenjoon stew recipe. Made with tender chicken, finely ground walnuts, and tangy pomegranate molasses, this dish offers a unique balance of sweet and sour. Perfect for a cozy family meal, it's a staple of Iranian cooking that will impress your guests.

#Persian

#Fesenjoon

#Stew

#Chicken

#Pomegranate

#Walnut

#Iranian

#Comfort Food

#Dinner

The rich, dark stew simmering to perfection

Recipe Information

20m

Prep Time

2h 30m

Cook Time

2h 50m

Total Time

Servings

Medium

Persian

English

Nutrition (per serving)

650

Calories

35g

Protein

45g

Carbs

45g

Fat

A close-up of the tender chicken in the walnut-pomegranate sauce

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Serving Fesenjoon with fluffy basmati rice

Instructions

0/7 completed

1
Prepare the chicken and onions: Pat the chicken pieces dry. Finely chop the large onion.
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10m
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Prepare the chicken and onions: Pat the chicken pieces dry. Finely chop the large onion.
10m
Dry chicken browns better. Finely chopped onion will dissolve into the stew.
2
Sauté the onion: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden and translucent, about 8-10 minutes.
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10m
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Sauté the onion: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden and translucent, about 8-10 minutes.
10m
Don't rush this step, as the onion forms the flavor base.

3
Brown the chicken: Push the onions to one side of the pot. Add the chicken pieces and brown them on all sides for about 5-7 minutes. Sprinkle with salt and pepper.
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7m
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Brown the chicken: Push the onions to one side of the pot. Add the chicken pieces and brown them on all sides for about 5-7 minutes. Sprinkle with salt and pepper.
7m
Browning adds depth of flavor to the chicken.
4
Add walnuts and turmeric: Add the ground walnuts and turmeric to the pot. Stir well and cook for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the walnuts.
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3m
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Add walnuts and turmeric: Add the ground walnuts and turmeric to the pot. Stir well and cook for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the walnuts.
3m
Lightly toasting the walnuts enhances their nutty flavor.
5
Combine and simmer: Pour in the pomegranate molasses, water (or broth), and sugar (if using). Stir everything together, ensuring the chicken is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer.
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5m
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Combine and simmer: Pour in the pomegranate molasses, water (or broth), and sugar (if using). Stir everything together, ensuring the chicken is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer.
5m
Adjust pomegranate molasses and sugar to achieve your desired sweet-tart balance.

6
Slow cook the stew: Continue to simmer for at least 2-3 hours, stirring occasionally to prevent sticking. The sauce should thicken, and the walnuts will release their oil, creating a rich texture. The chicken should be fall-off-the-bone tender.
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2h 30m
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Slow cook the stew: Continue to simmer for at least 2-3 hours, stirring occasionally to prevent sticking. The sauce should thicken, and the walnuts will release their oil, creating a rich texture. The chicken should be fall-off-the-bone tender.
2h 30m
The longer it simmers, the richer the flavor. If the sauce becomes too thick, add a little more water.
7
Final adjustments and serving: Taste and adjust seasoning as needed (more salt, pepper, sugar, or pomegranate molasses). Serve hot with plain basmati rice.
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5m
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Final adjustments and serving: Taste and adjust seasoning as needed (more salt, pepper, sugar, or pomegranate molasses). Serve hot with plain basmati rice.
5m
Fesenjoon tastes even better the next day!