Pin It 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 made fesenjan when I was trying to recreate a dish my grandmother served at family gatherings. The aroma of toasted walnuts instantly brought back those childhood memories, and now this comforting stew is a staple in my winter kitchen.
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 the walnuts:
- Toast 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 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 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 chicken broth, scraping up any browned bits. Bring to a simmer.
- Sauce ingredients:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55–65 minutes, stirring occasionally, until chicken is very tender and sauce has thickened and darkened.
- Taste & adjust:
- 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.
Pin It Whenever I cook this for my family, my kids love sprinkling extra pomegranate seeds on top. It feels like sharing a tradition and a story every time we gather around the table for this meal.
Required Tools
Large pot or Dutch oven, food processor or blender (for walnuts), skillet (for toasting walnuts), knife and cutting board
Allergen Information
Contains tree nuts (walnuts), contains poultry, gluten-free if using gluten-free broth, always double-check ingredient labels
Nutritional Information (per serving)
Calories: 570, Total Fat: 36 g, Carbohydrates: 24 g, Protein: 37 g
Pin It This stew makes a memorable main dish, especially paired with saffron rice. Enjoy the sweet and tangy depth that only Persian fesenjan can offer.
Recipe FAQs
- → What cuts of chicken work best for this stew?
Bone-in, skinless chicken thighs are ideal as they stay tender and absorb flavors well during slow simmering.
- → Can walnuts be toasted in advance?
Yes, toasting walnuts ahead helps deepen their flavor and can save time during preparation.
- → How does pomegranate molasses affect the dish?
Pomegranate molasses adds a tangy-sweet richness that balances the earthy walnuts and spices, giving the stew its signature flavor.
- → Are there vegetarian alternatives for this stew?
Sautéed mushrooms or jackfruit can replace chicken for a meat-free variation without losing texture.
- → What side dishes complement this stew?
Basmati rice, saffron rice, or crusty bread are perfect for soaking up the rich, flavorful sauce.
- → How long should the stew simmer for best results?
Simmer gently for about 55–65 minutes until the chicken is tender and the sauce thickens for enhanced flavor.