📝 About This Recipe
Fesenjan is an ancient, luxurious Persian stew that perfectly balances the earthy richness of toasted walnuts with the bright, sharp tang of pomegranate molasses. Originating from the lush Gilan province in Northern Iran, this dish is traditionally served at celebrations like Yalda Night to honor its deep, complex flavors. The result is a velvety, dark sauce and tender protein that offers a sophisticated sweet-and-sour profile unlike anything else in world gastronomy.
🥗 Ingredients
The Base
- 1 lb pounds Walnut halves (raw and high quality)
- 1 large Yellow onion (finely grated or minced)
- 2 tablespoons Olive oil
The Protein
- 2 pounds Chicken thighs (boneless, skinless, cut into 2-inch chunks)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Sauce and Aromatics
- 1/2 cup Pomegranate molasses (ensure it is 100% pomegranate)
- 2 tablespoons Sugar (adjust based on the tartness of the molasses)
- 1/4 teaspoon Cinnamon (ground)
- 1 pinch Saffron thread (ground and dissolved in 1 tbsp hot water)
- 4 cups Cold water (added in stages)
For Garnish
- 1/4 cup Fresh pomegranate arils
- 1 tablespoon Fresh parsley or mint (finely chopped)
👨🍳 Instructions
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1
Pulse the walnuts in a food processor until they reach the consistency of coarse sand. Be careful not to over-process them into a nut butter; you want a fine meal.
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2
Place the ground walnuts in a large dry pot or Dutch oven over medium-low heat. Toast them for 3-5 minutes, stirring constantly, until they become fragrant and slightly darker. This releases the essential oils.
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3
Slowly stir 2 cups of very cold water into the toasted walnuts. The cold water helps 'shock' the oils out of the walnuts, creating a creamier sauce. Bring to a gentle simmer.
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4
Cover and cook the walnut mixture on low heat for about 1 hour. Stir every 15 minutes to prevent sticking. The sauce will gradually turn from light tan to a deeper brown.
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5
While the walnuts simmer, heat olive oil in a separate skillet over medium-high heat. Season the chicken pieces with salt, pepper, and turmeric.
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6
Sear the chicken in the skillet until golden brown on all sides. Remove the chicken and set aside. In the same pan, sauté the grated onion until translucent and soft.
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7
After the walnuts have simmered for an hour, stir in the pomegranate molasses, sugar, cinnamon, and the sautéed onions. The sauce will turn a beautiful dark chocolate color.
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8
Add the seared chicken pieces to the walnut sauce. If the stew looks too thick, add another 1-2 cups of cold water.
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9
Cover and simmer on the lowest heat setting for another 1 to 1.5 hours. This 'low and slow' approach is vital for the chicken to become tender and the flavors to meld.
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10
In the final 10 minutes of cooking, stir in the bloomed saffron water. This adds a subtle floral aroma and depth.
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11
Taste the sauce. If it is too tart, add another tablespoon of sugar; if too sweet, add a splash more pomegranate molasses. The final stew should be thick enough to coat the back of a spoon.
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12
Look for a thin layer of oil on top of the stew; this is the walnut oil rising to the surface, a sign of a perfectly cooked Fesenjan. Transfer to a serving bowl and garnish with fresh pomegranate arils.
💡 Chef's Tips
Always use fresh, high-quality walnuts; if they taste bitter or rancid raw, they will ruin the stew. Don't rush the process; the characteristic dark color and rich flavor only develop through long, slow simmering. If you prefer a more traditional North Iranian style, you can substitute the chicken with duck or even meatballs (kufteh). Adding a few ice cubes during the simmering process can help force the walnut oils to separate and rise to the top, which is the hallmark of a master chef. Adjust the sweet-and-sour balance at the very end, as the flavors concentrate significantly during the long cook time.
🍽️ Serving Suggestions
Serve over Chelo (Persian steamed basmati rice) with a crispy Tahdig crust. Accompany with a side of Sabzi Khordan (fresh herbs like mint, basil, and tarragon) and radishes. A side of Mast-o-Khiar (Persian yogurt and cucumber dip) provides a cool contrast to the rich stew. Pair with a glass of Doogh (a savory yogurt drink with dried mint) for a truly authentic experience. Serve with Shirazi Salad (finely diced tomato, cucumber, and onion) to add a refreshing crunch.