Iranian Fesenjan Stew (Printable)

A rich stew featuring tender meat with tangy pomegranate and ground walnuts in aromatic spices.

# What You Need:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 0.5 tsp salt
03 - 0.5 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 - 0.5 tsp ground cinnamon
11 - 0.25 tsp ground turmeric
12 - 0.25 tsp ground cardamom (optional)

→ Garnish

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

# Directions:

01 - Season the chicken or duck pieces evenly with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat; add chopped onions and sauté until golden brown, approximately 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown on all sides for 5 to 7 minutes.
04 - Incorporate the finely ground walnuts, stirring constantly to prevent sticking, and cook for 2 to 3 minutes.
05 - Pour in pomegranate molasses, water, sugar, ground cinnamon, turmeric, and cardamom if using; mix thoroughly.
06 - Bring the 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 rises to the surface. Adjust seasoning and sugar as needed.
08 - Serve hot, optionally garnished with pomegranate seeds and fresh parsley, accompanied by steamed basmati rice.

# Expert Hints:

01 -
  • The sauce is silky, rich, and deeply flavorful—no butter or cream needed, just the natural oils from toasted walnuts.
  • It tastes even better the next day, making it perfect for meal prep or feeding a crowd without last-minute stress.
  • Sweet, sour, and savory hit at exactly the same moment, which somehow feels exciting every single time you taste it.
02 -
  • The stew needs to simmer low and slow—rushing it on high heat makes the meat tough and prevents the sauce from achieving that silky consistency.
  • Walnut oil rising to the surface is your signal that the sauce is ready; this usually happens in the final 10 to 15 minutes and changes everything about the texture.
  • Taste constantly in the last 30 minutes because the sauce concentrates quickly and sweetness or tartness can shift unexpectedly.
03 -
  • Make this a day ahead if you can—the flavors mellow and marry overnight, making the second serving taste even better than the first.
  • When shopping for pomegranate molasses, shake the bottle; if there's a thick settled layer at the bottom, that's a sign it's pure and concentrated, which is exactly what you want.
Return