Save A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered in a luscious sauce of ground walnuts and pomegranate molasses. This affordable version maintains authentic flavor while being budget-friendly.
I remember the first time I made fesenjan for a family dinner. The aroma that filled the kitchen as the walnuts toasted and the pomegranate molasses was stirred in made everyone eager to eat. It quickly became a requested dish for celebrations and special nights.
Ingredients
- Chicken: 800 g (about 1.75 lbs) bone-in, skinless chicken thighs, 1 tsp salt, 1/2 tsp black pepper
- Walnuts & Aromatics: 2 cups (200 g) walnuts, 1 large onion (finely chopped), 2 tbsp vegetable oil
- Sauce & Seasonings: 2 1/2 cups (600 ml) low-sodium chicken broth or water, 2/3 cup (160 ml) pomegranate molasses, 2 tbsp brown sugar (adjust to taste), 1/2 tsp ground cinnamon, 1/4 tsp ground turmeric, 1/4 tsp ground nutmeg, salt and pepper to taste
- Garnish (optional): Pomegranate seeds, fresh parsley or cilantro (chopped)
Instructions
- Toast Walnuts:
- Place walnuts in a dry skillet over medium heat. Stir frequently for 5 – 7 minutes until fragrant and golden. Allow to cool, then grind finely in a food processor.
- Sauté Onion:
- Heat vegetable oil in a large pot over medium heat. Add chopped onion. Sauté 6 – 8 minutes until soft and golden.
- Add Walnuts:
- Add ground walnuts to onions. Cook, stirring for 5 minutes until the mixture darkens and releases oils.
- Sear Chicken:
- Stir in chicken thighs. Add salt, pepper, cinnamon, turmeric, and nutmeg. Sear 3 – 4 minutes per side until lightly browned.
- Add Broth:
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
- Add Molasses & Sugar:
- Stir in pomegranate molasses and brown sugar. Cover, reduce heat to low. Simmer gently 55 – 65 minutes. Stir occasionally until chicken is very tender and sauce thickens and darkens.
- Adjust Seasoning:
- Taste and adjust salt, pepper, sugar, or molasses for balance.
- Serve:
- Serve hot, garnished with pomegranate seeds and herbs. Traditionally paired with steamed basmati rice.
Pin it My kids now call this stew "the celebration dinner" because we make it for holidays and special occasions. They love scooping up the sauce with warm bread while everyone shares stories around the table.
Required Tools
Large pot or Dutch oven, food processor for grinding walnuts, skillet for toasting, knife and cutting board for prepping ingredients
Allergen Information
Contains tree nuts (walnuts) and poultry. Gluten-free if using gluten-free broth. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 570, Total Fat: 36 g, Carbohydrates: 24 g, Protein: 37 g
Pin it With each spoonful you'll taste the balance of tangy and nutty flavors. Let the stew rest before serving for its best concentration of flavor.
Frequently Asked Questions
- → How do you prepare the walnuts for the sauce?
Toast the walnuts in a dry skillet over medium heat until fragrant and golden, then grind them finely to release their oils and enrich the stew's texture and flavor.
- → What is the role of pomegranate molasses in this dish?
Pomegranate molasses provides a tangy sweetness that balances the rich, nutty sauce and adds a distinctive tart note essential to the flavor profile.
- → Can this dish be made vegetarian?
Yes, substitute the chicken with sautéed mushrooms or jackfruit to maintain a similar texture and absorb the flavorful walnut-pomegranate sauce.
- → What spices are used to enhance the flavor?
Cinnamon, turmeric, and nutmeg add depth and warmth to the sauce, complementing both the walnuts and the pomegranate ingredients.
- → How long should the stew simmer for best results?
Simmer gently for about 55–65 minutes until the chicken is very tender and the sauce thickens to a rich consistency.
- → What are ideal side options for serving this dish?
Steamed basmati rice, saffron rice, or crusty bread are traditional accompaniments that soak up the thick, flavorful sauce well.