Iranian Fesenjan Stew (Print Version)

Tender meat cooked in a vibrant pomegranate and walnut sauce with warm spices and herbs.

# What You'll Need:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 1/2 tsp salt
03 - 1/2 tsp ground black pepper

→ Base and 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 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground cardamom (optional)

→ Garnish

13 - Pomegranate seeds (optional)
14 - Fresh parsley, chopped (optional)

# Steps to Follow:

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

# Additional Tips::

01 -
  • The sauce is pure silk—earthy walnuts balance against bright pomegranate in a way that feels almost magical.
  • It's the kind of dish that makes your kitchen smell incredible and tastes even better the next day.
  • You can use chicken or duck, mushrooms or eggplant, and it adapts beautifully without losing its soul.
02 -
  • The oil rising to the top isn't a mistake—it's how you know the sauce has reached the perfect thickness and the walnuts have released all their richness.
  • Don't rush the simmer; low heat keeps the meat tender and lets the flavors deepen without any bitterness creeping in from the spices or walnuts.
  • This stew tastes noticeably better the next day after the flavors have had time to truly settle into each other.
03 -
  • Invest in high-quality pomegranate molasses—cheap versions taste like vinegar, and good ones taste like concentrated pomegranate sunshine, which changes everything.
  • If you don't have a spice grinder, a food processor works for walnuts, but grind them in short pulses so you get a fine consistency without them turning into butter.
  • Serve alongside something clean and simple—steamed white basmati rice is perfect because it doesn't compete with the sauce; the sauce can be the main character.
Return