🇮🇷 Iran · Food
Fesenjan (Pomegranate Walnut Stew)
By eatmundo · August 4, 2026
🇮🇷 IRA 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
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.
