Pomegranate Walnut Fesenjan

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 for friends new to Persian cuisine. The aroma and depth of flavor impressed everyone at the table, and leftovers the next day tasted even better. Using easy-to-find ingredients makes this dish achievable for home cooks.

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 bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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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 Onions:

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.

Combine Walnuts & Onions:

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 & Season:

Stir in the chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3&4 minutes on each side until lightly browned.

Simmer:

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 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 & Finish:

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.

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Whenever I make fesenjan, it sparks fond memories of family gatherings, laughter and stories shared around the table. Even picky eaters ask for second helpings.

Required Tools

Large pot or Dutch oven, food processor or blender for walnuts, skillet to toast walnuts, knife and cutting board

Nutritional Information

Calories: 570, Total Fat: 36 g, Carbohydrates: 24 g, Protein: 37 g per serving

Serving Suggestions

Serve with steamed saffron rice or crusty bread. Add a side of pickled vegetables for extra brightness.

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Keep spatulas, spoons, and cooking tools organized and within reach while preparing meals.

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Enjoy this comforting fesenjan stew as an impressively flavorful main dish. The tangy, nutty sauce is unforgettable.

Recipe Questions & Answers

→ How do walnuts contribute to the stew's flavor?

Toasting and finely grinding walnuts releases oils that create a creamy, nutty base, complementing the tangy pomegranate perfectly.

→ Can other proteins replace chicken in this dish?

Sautéed mushrooms or jackfruit make excellent vegetarian alternatives, absorbing the rich sauce flavors beautifully.

→ What is the role of pomegranate molasses in the sauce?

It adds a distinctive tangy sweetness that balances the richness of the walnuts and spices, giving the stew its signature flavor.

→ How long should the stew simmer for best results?

Simmering gently for 55–65 minutes allows the chicken to become tender and the sauce to thicken and develop depth.

→ What sides pair well with this hearty stew?

Steamed basmati rice or crusty bread complement the rich sauce, helping to soak up the flavorful gravy.