Iranian Fesenjan Stew (Print)

Tender meat simmered in rich pomegranate and walnut sauce with aromatic spices.

# Ingredients:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Base & Aromatics

04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped

→ Sauce

06 - 2 cups walnuts, finely ground
07 - 2 cups pomegranate molasses
08 - 2 cups water
09 - 2 tbsp sugar, adjust to taste
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground cardamom (optional)

→ Garnish

13 - Pomegranate seeds (optional)
14 - Chopped fresh parsley (optional)

# Directions:

01 - Season the meat evenly with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat and cook the onions until golden brown, about 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown on all sides, approximately 5 to 7 minutes.
04 - Stir in the ground walnuts and cook for 2 to 3 minutes, stirring constantly to prevent sticking.
05 - Combine pomegranate molasses, water, sugar, cinnamon, turmeric, and cardamom if using; stir thoroughly to blend all ingredients.
06 - Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
07 - Uncover and continue simmering for an additional 30 minutes, stirring frequently until the sauce thickens and oil from the walnuts surfaces. Adjust seasoning and sweetness as needed.
08 - Serve hot, optionally garnished with pomegranate seeds and parsley, accompanied by steamed basmati rice.

# Expert Tips:

01 -
  • The sauce becomes glossy and complex in a way that feels impossibly luxurious but takes just one and a half hours.
  • It's naturally gluten-free and tastes like you've been cooking Persian food your whole life, even on your first try.
  • It actually gets better the next day, so you can make it ahead and feel like a genius when guests arrive.
02 -
  • Don't skip browning the onion and meat—those caramelized edges carry more flavor than any spice jar can give you.
  • The pomegranate molasses varies wildly by brand; some are sweeter, some more sour, so taste as you go and adjust the sugar and molasses ratio to your preference, not the recipe's.
  • If the sauce seems too thin after an hour, uncover and let it reduce more; if it's too thick, thin with water—there's no such thing as ruined fesenjan, just adjustable fesenjan.
03 -
  • Use a heavy-bottomed Dutch oven if you have one; it distributes heat evenly and prevents the sauce from scorching on the bottom as it reduces.
  • Grinding your own walnuts from whole nuts tastes noticeably brighter than pre-ground; a food processor does the job in under a minute.
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