"Fesenjan": Persian Walnut & Pomegranate Stew

Leen
Mar 18
2 min read

In the days leading up to Nowruz (Persian New Year), I will be sharing several Persian/Iranian dishes. Nowruz marks the beginning of the Persian calendar and will take place this Thursday.

Fesenjan, also known as Khoresh-e Fesenjan, is one of the most beloved dishes in Persian cuisine. This luxurious stew combines the deep, nutty flavor of walnuts with the fruity tartness of pomegranate molasses, creating a perfect balance of sweet and sour. The tender, slow-cooked chicken (or sometimes duck or lamb) absorbs the rich sauce completely, making every bite an explosion of flavor. The chicken was so tender that I could eat it with a spoon!

Serves 4

⏳ 4 hours total cooking time

Ingredients

For the chicken:

4 chicken legs with thigh attached

For the sauce:

3 onions
200g walnuts
50ml pomegranate molasses (available at Middle Eastern/Turkish stores)
400ml chicken broth
50ml olive oil
4 dates
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon nutmeg
Black pepper to taste

For garnish:

Fresh parsley
Pomegranate seeds
Chopped walnuts

The sauce, before and after cooking for 3 hours

Instructions

✨ Preparing the sauce:

Add the walnuts, dates, and onions to a food processor and blend until it forms a thick paste.
Transfer this mixture to a pot with olive oil and sauté briefly.
Add the chicken broth, pomegranate molasses, and all the spices.
Let the sauce simmer gently for 3 hours. Check occasionally to ensure it doesn’t get too thick, adding extra water if needed. Over time, the sauce will change from light beige to a deep brown.