🇮🇷 Iran · Food
Fesenjan (Pomegranate Walnut Stew)
By eatmundo · August 4, 2026
A rich, velvety stew made from ground walnuts and pomegranate molasses. It strikes a perfect balance between sweet and tart, featuring tender morsels of chicken.
Ingredients
check them off as you prepareHow to Make It
- 1
Toast 300g of walnuts in a dry pan for 4 minutes until fragrant, then grind them into a fine paste using a food processor.
- 2
Sauté 2 diced onions in a large pot until golden, then add 800g of diced chicken breast and 1 tsp of turmeric.
- 3
Cook the chicken for 5 minutes until sealed, stirring constantly.
- 4
Add the ground walnut paste and 500ml of water to the pot, bringing to a gentle boil.
- 5
Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
- 6
Stir in 200ml of pomegranate molasses and 2 tbsp of sugar to balance the flavors.
- 7
Continue to simmer for another 20 minutes until the oil from the walnuts rises to the surface, creating a glossy sheen.
- 8
Taste and adjust salt or sugar if necessary, then serve hot over steamed basmati rice.
Frequently Asked Questions
What is Fesenjan?+
Fesenjan is a traditional Iranian stew prepared with a rich sauce of ground walnuts and pomegranate molasses, typically featuring chicken breast. It is commonly served over steamed saffron rice, especially during celebratory gatherings and winter feasts.
Why does the oil separate?+
The oil separation is a sign of a perfectly cooked Fesenjan; it indicates the walnuts have released their natural oils.
Can I use chicken thighs instead?+
Yes, chicken thighs are actually preferred by many as they remain juicier during the long simmering process.
What if it's too tart?+
Add an extra tablespoon of sugar or honey to mellow the acidity of the pomegranate molasses.
Can I make this vegetarian?+
Yes, simply omit the chicken and use sautéed mushrooms or roasted butternut squash instead.
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