Fesenjan (Persian Pomegranate–Walnut Stew)
A classic Persian braise of chicken simmered in a rich, tangy-sweet pomegranate and walnut sauce. It tastes even better a day or two later, so make it ahead for easy weekday meals.
AI image1 hr 50 min
start to finish
20 min
hands on
Some skill
difficulty
6
servings
Ingredients
Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
540 kcal28g protein14g carbs36g fat
An estimate, not a lab analysis.
Method
Toast the walnuts in a dry skillet over medium heat until fragrant and slightly darker, stirring often.
Watch closely — walnuts burn quickly.
Let the walnuts cool, then grind them to a coarse paste in a food processor (stop to scrape down as needed).
You want a spreadable paste, not ultra-smooth; small walnut bits help thicken the sauce.
Season the chicken thighs with 1/2 tsp salt, 1/4 tsp pepper, and the turmeric.
Heat 1 tbsp oil in a large, heavy-bottomed pot over medium-high heat and brown the chicken thighs in batches (about 3 minutes per side) until golden; transfer to a plate.
You don't need fully cooked chicken here—just color to build flavor.
Reduce heat to medium, add the remaining 1 tbsp oil, then add the chopped onion and sauté until softened and light golden.
If using, add the minced garlic and sauté 30–60 seconds until fragrant.
Return the chicken to the pot, nestling pieces into the onion; sprinkle in the cinnamon and the remaining 1/2 tsp salt and 1/4 tsp pepper.
Stir the ground walnuts into the pot, then pour in the water (or stock) and bring to a gentle simmer, scraping up any browned bits.
Cover the pot, reduce heat to low, and simmer gently until the chicken is tender, about 45 minutes.
Keep the simmer low so the sauce doesn't separate; it should barely bubble.
Uncover, stir in the pomegranate molasses and sugar, and simmer uncovered 10–15 minutes more, stirring occasionally, until the sauce thickens and becomes glossy.
Taste and adjust sweetness or acidity—add a little more sugar if too tart, or 1 tbsp lemon juice if too sweet.
Check seasoning and adjust salt and pepper. Remove from heat and let the stew rest 10 minutes before serving or cooling for storage.
If serving with rice, cook basmati rice according to package directions and spoon the fesenjan over rice.
To store: cool completely, transfer to airtight containers, refrigerate up to 4–5 days, or freeze portions for longer keeping.
The flavors deepen after a day — reheat gently on low with a splash of water if sauce thickened too much.
Worth knowing
- Pomegranate molasses substitute: simmer 2 cups pomegranate juice with 1/2 cup sugar until reduced to about 1/2 cup and syrupy (15–25 minutes). Cool before using.
- If the sauce separates (oil rising), whisk in a tablespoon of cold water off heat to bring it back together, then reheat gently.
- For a vegetarian meal-prep version, replace chicken with 1 lb firm tofu or roasted eggplant (adjust cooking times) and keep the same sauce.
- Reheat gently over low heat with a splash of water or stock; high heat can make the walnuts tighten and the sauce grainy.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeDairy-freeMeal prepOne pan
More Persian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Persian cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.