Description
Fesenjan is a rich and flavorful Persian stew made with chicken, ground walnuts, and pomegranate molasses. Simmered to perfection, it’s a comforting dish full of sweet, savory, and tangy notes that’s perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 pounds chicken thighs or drumsticks
- 2 cups walnuts, finely ground
- 3/4 cup pomegranate molasses
- 1 large onion, finely chopped
- 1–2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 3 cups water or chicken broth
- 2 tablespoons olive oil
Instructions
- Set a large skillet or Dutch oven over medium heat to preheat.
- Add olive oil and sauté onions until golden. Stir in turmeric. Add chicken and brown on all sides.
- In a separate dry pan, toast the ground walnuts for 5 minutes until fragrant, being careful not to burn them.
- Stir toasted walnuts into the chicken mixture. Add pomegranate molasses and water or broth. Stir in sugar, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 1½ hours, stirring occasionally.
- Adjust sweetness or tang by adding more sugar or molasses if needed. Let sit 10 minutes off heat.
- Serve hot over basmati rice and garnish with pomegranate arils or herbs if desired.
Notes
- Toast walnuts first to avoid bitterness and boost flavor.
- Use a nonstick pan to help prevent the stew from sticking as it thickens.
- Let the stew rest before serving for best texture and flavor.
- If sauce thickens too much, add a splash of broth or water to loosen it.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 7g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg