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Flavorful Persian Fesenjan Recipe Easy Homemade Pomegranate Walnut Stew

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A rich and tangy Persian stew made with ground walnuts and pomegranate molasses, simmered slowly with chicken for a comforting and flavorful dish.

Ingredients

Scale
  • 2 pounds (900 grams) chicken thighs or breasts, bone-in or boneless
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups (200 grams) ground walnuts, finely ground
  • 1/2 cup (120 ml) pomegranate molasses, high-quality unsweetened
  • 2 cups (480 ml) chicken broth or water
  • 3 tablespoons olive oil or vegetable oil
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • Salt, to taste
  • Black pepper, to taste
  • 1–2 teaspoons sugar or honey (optional, to balance tartness)
  • Optional garnish: fresh pomegranate seeds
  • Optional garnish: chopped fresh parsley or cilantro

Instructions

  1. Finely grind 2 cups (200 grams) of walnuts in a food processor until they resemble a coarse meal, avoiding turning them into a paste.
  2. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and cook until translucent and fragrant, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute, careful not to let it burn.
  4. Season the chicken pieces with salt, pepper, and turmeric. Add them to the pot and brown lightly on all sides, about 5 minutes per side.
  5. Stir in the ground walnuts, cinnamon, and a pinch more salt. Mix well to coat the chicken and aromatics evenly.
  6. Pour in 2 cups (480 ml) of chicken broth and 1/2 cup (120 ml) of pomegranate molasses. Stir gently to combine. If the mixture is too thick, add a splash more broth or water.
  7. Reduce heat to low, cover the pot partially, and let it simmer gently for about 1 hour to 1 hour 15 minutes, stirring occasionally to prevent sticking.
  8. Taste the stew near the end and add sugar or honey if the pomegranate molasses feels too tart. Adjust salt and pepper as needed. If the stew is too thick, stir in a little more broth.
  9. Once the chicken is tender and the sauce is glossy and thick, remove from heat and let it sit for a few minutes before serving.
  10. Optional: For a smoother sauce, blend half the stew with an immersion blender before adding the chicken back in.

Notes

Slow simmering is key to develop the rich flavors and creamy texture. Stir occasionally to prevent the walnut sauce from sticking and burning. Brown chicken in batches if necessary to avoid overcrowding. Adjust sweetness at the end to balance tartness. For a vegetarian version, substitute chicken with firm tofu or eggplant and use vegetable broth.

Nutrition

Keywords: Persian stew, Fesenjan, pomegranate walnut stew, Persian recipe, chicken stew, pomegranate molasses, walnut stew, traditional Persian dish

Find it online: https://flurpchef.com/flavorful-persian-fesenjan-recipe-easy-homemade-pomegranate-walnut-stew/