Fesenjan (Persian Walnut Stew)
This rich and savory Persian stew balances sweet and sour flavors, featuring tender chicken simmered in a thick, luxurious sauce made from ground walnuts and pomegranate molasses. It's a comforting dish perfect for a special meal.
An original recipe by Forkin
- Total time
- 2 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 919 kcal
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 680 gchicken thigh, boneless, skinless, cut into 2-inch (5.1 cm) pieces
- 240 gwalnut, finely ground
- 1 pcsyellow onion, finely chopped
- 120 mlpomegranate molasses
- 720 mlwater
- 1 tbspsugar
- 0.5 tspturmeric, ground
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 tbspolive oil
garnish
- 0.25 tspsaffron, threads, bloomed in 2 tbsp hot water(optional)
- 2 tbsppomegranate seed(optional)
Equipment
large pot · dutch oven · wooden spoon
The method
Step by step
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 3
Stir in the turmeric, salt, and black pepper, cooking for another minute until fragrant.
About 1 min
- 4
Add the chicken pieces to the pot and brown them lightly on all sides, about 5-8 minutes.
About 8 min
Cook’s note: Do not cook the chicken through completely at this stage.
- 5
Remove the chicken from the pot and set aside.
- 6
Add the finely ground walnuts to the pot and toast them over medium-low heat for 5-7 minutes, stirring constantly, until they release their aroma and darken slightly.
About 7 min
Cook’s note: Be careful not to burn the walnuts, as they can become bitter.
- 7
Pour in the water and bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally.
About 30 min
Cook’s note: This step helps the walnuts release their oils and thicken the sauce.
- 8
Stir in the pomegranate molasses and sugar.
About 1 min
- 9
Return the chicken to the pot, ensuring it is submerged in the sauce.
- 10
Cover the pot and continue to simmer on low heat for at least 60-75 minutes, or until the chicken is very tender and the sauce has thickened to your desired consistency.
About 1 hr 15 min
Cook’s note: Stir occasionally to prevent sticking. The longer it simmers, the richer the flavor.
- 11
Taste and adjust seasoning as needed, adding more salt, sugar, or pomegranate molasses to balance the sweet and sour flavors.
About 1 min
- 12
If using, stir in the bloomed saffron just before serving.
- 13
Serve hot, garnished with fresh pomegranate seeds if desired, typically alongside steamed basmati rice.
Per serving
Nutrition
- Calories
- 919.4kcal
- Protein
- 53.9g
- Carbs
- 36.2g
- Fat
- 64.6g
- Fibre
- 5.3g
- Sugar
- 21.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fesenjan in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if the sauce is too thick.
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