Iranian Fesenjan Stew (Printable)

Tender meat cooked in pomegranate molasses and walnut sauce with aromatic spices and herbs.

# What You'll Need:

→ 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)

# How To Make It:

01 - Season the meat evenly with salt and black pepper.
02 - Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté 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 finely ground walnuts and cook while stirring constantly for 2 to 3 minutes to prevent sticking.
05 - Pour in the pomegranate molasses, water, sugar, ground cinnamon, turmeric, and optionally cardamom. Stir thoroughly to combine.
06 - Bring the mixture to a gentle boil, then reduce heat to low and cover. Let simmer for 1 hour, stirring occasionally.
07 - Remove the lid and continue simmering for another 30 minutes, stirring frequently, until the sauce thickens and walnut oil rises to the surface. Adjust seasoning and sweetness as needed.
08 - Serve hot, optionally garnished with pomegranate seeds and chopped parsley, accompanied by steamed basmati rice.

# Expert Advice:

01 -
  • The sauce is glossy, rich, and complex in a way that feels fancy but comes together without fussing.
  • It's naturally gluten-free and tastes even better the next day when all the flavors have settled together.
  • One pot means less cleanup, more time to sit and enjoy what you've made.
02 -
  • The oil rising to the top after 90 minutes isn't a mistake—it's a sign that the walnuts have done their work and the sauce is ready to embrace the rice.
  • Pomegranate molasses brands vary wildly in tartness, so taste before you adjust sugar, and remember that the flavors will settle and soften as the dish rests.
  • This dish tastes even better the next day when everything has melded together, so don't hesitate to make it ahead.
03 -
  • Make this dish a day ahead and refrigerate it overnight—the flavors deepen and the oil settles into a silky layer on top that you'll spoon over everything.
  • If your sauce breaks or looks separated at any point, lower the heat to the gentlest simmer and add a splash of water, stirring constantly until it comes back together.
Return