Iranian Fesenjan Stew (Printer-Friendly)

Tender meat cooked in tangy pomegranate and walnut sauce with aromatic spices and fresh garnishes.

# What You'll Need:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper

→ Base & Aromatics

04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped

→ Sauce

06 - 2 cups walnuts, finely ground
07 - 2 cups pomegranate molasses
08 - 2 cups water
09 - 2 tbsp sugar, adjust to taste
10 - 0.5 tsp ground cinnamon
11 - 0.25 tsp ground turmeric
12 - 0.25 tsp ground cardamom (optional)

→ Garnish

13 - Pomegranate seeds (optional)
14 - Chopped fresh parsley (optional)

# How To Make It:

01 - Season the chicken or duck pieces with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add finely chopped onions and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown on all sides, approximately 5 to 7 minutes.
04 - Stir in the ground walnuts and cook for 2 to 3 minutes, stirring constantly to prevent burning.
05 - Pour in pomegranate molasses, water, sugar, ground cinnamon, turmeric, and cardamom if using. Mix thoroughly to combine.
06 - Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Remove the lid and continue to simmer for an additional 30 minutes, stirring frequently until the sauce thickens and oil rises to the surface. Adjust seasoning and sweetness as needed.
08 - Serve hot, garnished with pomegranate seeds and chopped parsley if desired, accompanied by steamed basmati rice.

# Expert Suggestions:

01 -
  • The sauce tastes like Persian royalty—sweet, tart, and utterly sophisticated without a single complicated move.
  • It actually improves the next day, so you can make it ahead and feel like a genius when dinner appears almost effortlessly.
  • One pot means less cleanup and more time savoring the moment with whoever's lucky enough to eat this with you.
02 -
  • Don't rush the simmering stage—the longer this sits, the more the flavors collapse into one another, and that's where the magic lives.
  • If your sauce looks too thin at the end, keep simmering; if it's too thick, add warm water a splash at a time until it coats a spoon gently.
03 -
  • Toast your walnuts lightly in a dry pan before grinding them—it's an extra two minutes that transforms ordinary into unforgettable.
  • If pomegranate molasses is hard to find, make a quick substitute by reducing pomegranate juice with a pinch of salt, though the real thing is worth seeking out.
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