Fesenjan (Persian Pomegranate and Walnut Chicken Stew)
Local name: فسنجان
In short: Ground toasted walnuts and pomegranate molasses simmered slowly with chicken into a dark, glossy, sweet-and-sour Persian stew. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h 15 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 640 kcal
Fesenjan is the dish Iranians cook for weddings, winter feasts and Yalda night, and the one that makes guests ask for the recipe. Ground walnuts are simmered for a long time with pomegranate molasses until the sauce turns the color of dark chocolate and the oil rises to the top. The balance between sweet and sour is personal, so taste often and adjust at the end. Serve it with plain steamed rice.
Instructions
- Toast the walnuts in a dry skillet over medium heat for 5 to 6 minutes, stirring, until fragrant and a shade darker. Cool for 10 minutes, then grind in a food processor to a fine, sandy meal. Stop before it turns into a paste.
- Heat the oil in a wide heavy pot over medium heat. Cook the onion for 8 to 10 minutes until golden, then stir in the turmeric.
- Add the chicken and sear for about 3 minutes per side. Season with the salt and set the pieces aside on a plate.
- Stir the ground walnuts into the onion and cook for 2 minutes. Pour in the hot water, stirring to break up any clumps, and bring to a gentle simmer.
- Simmer uncovered on low heat for 45 minutes, stirring every 10 minutes and scraping the bottom, until the sauce darkens and thickens.
- Add the pomegranate molasses, sugar, cinnamon and the chicken with its juices. Cover and simmer on very low heat for 45 to 60 minutes, until the chicken is tender (74°C / 165°F) and reddish oil gathers on top.
- Taste and adjust, adding sugar for sweetness or a spoonful more molasses for sourness. Stir in the saffron water, rest for 10 minutes, spoon off excess oil and serve with rice and pomegranate seeds.
Tips
- Pomegranate molasses varies a lot in sourness. Start with less, taste after 30 minutes of simmering and add more only once the walnuts are fully cooked, because the sauce mellows as it cooks.
- Duck legs are the classic northern choice and small beef meatballs are another traditional option. If you use duck, simmer for the full time and skim the extra fat well.
Questions and answers
Why is my fesenjan bitter?
Over-toasted or old walnuts turn bitter. Toast them gently until just fragrant, use fresh nuts and soften any bitterness with a little extra sugar.
Can I make fesenjan ahead and freeze it?
Yes, it improves overnight and keeps in the fridge for 4 days or in the freezer for 3 months. It thickens when cold, so thin it with a splash of hot water as you reheat.
Is fesenjan sweet or sour?
Both. The molasses gives sourness, the walnuts add richness and sugar rounds it off. Each family sets its own balance, so taste near the end and adjust.
How long does it take to make Fesenjan (Persian Pomegranate and Walnut Chicken Stew)?
About 2 h 35 min in total: 20 min of preparation and 2 h 15 min of cooking.
How many calories are in Fesenjan (Persian Pomegranate and Walnut Chicken Stew)?
About 640 kcal per serving, with 28 g of protein, 34 g of carbohydrates and 44 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 34 g |
| Fat | 44 g |
| Fiber | 4 g |
| Sugar | 24 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
