Pin 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 prepared Fesenjan during a Persian dinner party for friends. The aroma of toasted walnuts filled my kitchen, sparking conversations and memories of traveling in Iran.< Everyone was amazed by how the pomegranate’s sweet tang complemented tender chicken.
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, 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 walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and golden. Cool and grind finely in a food processor.
- Cook Onion:
- Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 6–8 minutes until soft and golden.
- Add Walnuts:
- Add ground walnuts to onions. Cook for 5 minutes, stirring frequently.
- Sear Chicken:
- Add chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes on each side.
- Add Broth:
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
- Add Molasses & Sugar:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55–65 minutes, stirring occasionally.
- Finish & Serve:
- Taste and adjust seasoning. Serve hot, garnished with pomegranate seeds and herbs if desired. Traditionally served with steamed basmati rice.
Pin My family always gathers eagerly around the table as the stew finishes simmering. The deep ruby color and rich aroma have become a new favorite at weekend meals.
Required Tools
Large pot or Dutch oven, food processor or blender, skillet, knife and cutting board
Allergen Information
Contains tree nuts (walnuts) and poultry. Gluten-free if using gluten-free broth. Always check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 570 Protein: 37 g Total Fat: 36 g Carbohydrates: 24 g
Pin Enjoy this showstopping stew with steamed rice and let it rest overnight for best flavor. Persian hospitality starts with sharing a meal like Fesenjan.
Recipe FAQ
- → What cut of chicken works best?
Bone-in, skinless chicken thighs are ideal for their tenderness and ability to absorb flavors during slow simmering.
- → Can I substitute pomegranate molasses?
Yes, but pomegranate molasses offers a unique balance of tangy sweetness that is central to the dish's flavor profile.
- → How should walnuts be prepared?
Toast walnuts in a dry skillet until fragrant, then grind finely to release their oils and deepen the sauce’s richness.
- → What spices are typically used?
Cinnamon, turmeric, nutmeg, salt, and black pepper create warm, aromatic layers that complement the walnuts and pomegranate.
- → What are good serving suggestions?
Serve hot with steamed basmati rice, saffron rice, or crusty bread to soak up the flavorful sauce.
- → Is there a vegetarian option?
Yes, you can replace chicken with sautéed mushrooms or jackfruit for a plant-based version while keeping the sauce intact.