Fesenjan is one of those dishes that instantly makes dinner feel a little more special, without needing a ton of fuss. This Persian chicken stew is all about bold, layered flavours. In this recipe, tender chicken is bathed in a glossy sauce of ground walnuts and tangy pomegranate molasses. It's rich, nutty, and just the right amount of tart, with a depth that keeps every bite interesting.
What makes Fesenjan so irresistible is how simple ingredients come together in such a striking way. The walnuts give it a silky texture, the pomegranate molasses adds a zingy sweetness, and a slow simmer brings it all together in a stunningly glossy sauce. Serve it over fluffy saffron rice or tahdig, and you've got a dish that looks as gorgeous as it tastes. Perfect for a weeknight dinner that feels a little elevated, or for impressing guests without stress.
Even if you've never made Persian food before, Fesenjan is approachable. The key is a patient simmer to let the flavours mingle, and you'll end up with a stew that's as visually beautiful as it is delicious.
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Fesenjan (Khoresh Fesenjan)
Persian Walnut & Pomegranate Stew with Chicken Fesenjan (also spelled Fesenjoon or Fesenjan) is one of Persian cuisine's most beloved stews. It is a rich, deeply flavourful dish where earthy walnuts and tangy-sweet pomegranate come together in a velvety, unforgettable sauce. Traditionally served with saffron-perfumed steamed rice, this stew balances sweet, sour, and nutty notes beautifully and is often reserved for gatherings, holidays, or weekend feasts.
Silky, slow-simmered, and luxuriously rich, this Persian chicken stew balances toasty walnuts and tangy pomegranate molasses in a way that feels both comforting and dramatic.
Fesenjan is a stew that asks for patience and rewards it generously. The walnuts melt into the sauce as it simmers, while pomegranate adds a gentle tang that deepens with time. The chicken cooks until it's impossibly tender, soaking up all that richness.
If you're looking for a show-stopping recipe that feels special without being complicated, this is it.
What Is Fesenjan? (A Little History)
Fesenjan (also spelled Fesenjoon or Fesenjoon) is a classic Persian stew with roots in northern Iran, where walnuts and pomegranates grow in abundance.
Traditionally served at celebrations and gatherings, Fesenjan is prized for its sweet-and-sour depth, achieved through long, gentle cooking rather than complex techniques. Every family has their own version. Some sweeter, some sharper - but the soul of the dish remains the same.
Ingredients for Persian Chicken Fesenjan
Protein
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1 whole chicken, bone-in, cut into pieces - Bone-in chicken adds deep flavor to the sauce as it simmers, keeping the meat tender and juicy. Dark meat is preferred for richness.
Nuts & Oil
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Walnuts, finely ground - The base of the Fesenjan sauce, providing a creamy, nutty richness that's essential to the signature Persian chicken stew flavor. Toast lightly before grinding for deeper aroma.
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2-3 tablespoon oil - Neutral oil like canola or sunflower helps cook the walnuts and onions without overpowering flavors. Olive Oil is also great.
Aromatics & Spices
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2 onions, finely sliced - Slowly cooked. Adds natural sweetness and forms the aromatic foundation of the stew.
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Turmeric - Provides warm colour and subtle earthy flavor, balancing the richness of the walnuts.
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Ground cinnamon - Adds a delicate warmth and complexity to the stew.
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Ground cardamom - Fragrant spice that adds a subtle floral note characteristic of Persian cuisine.
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Salt and freshly ground black pepper, to taste - Essential to enhance all flavors and balance sweetness and acidity.
Sweet & Sour Elements
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Pomegranate molasses - Key to the tangy-sweet depth that defines Fesenjan. Provides acidity to balance the richness of the walnuts and chicken. A staple of the Persian pantry.
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Honey (optional, to taste) - Adds natural sweetness and rounds out the tartness of the pomegranate molasses. Adjust depending on the acidity of the molasses.
Stock & Saffron
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Chicken stock - Provides liquid for the stew, enhancing umami and creating a rich, silky sauce.
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Saffron, dissolved in Water - Adds a luxurious aroma, subtle sweetness, and golden hue to the Persian chicken stew. Use sparingly for an authentic touch.
How to make it
Fesenjan relies on a short-ish list of ingredients, each doing heavy lifting.
Bloom the Saffron by grinding it and adding some Ice or Water. Set aside.
Toast the Walnuts for 5-6 minutes in a dry pan over medium low heat. Then grind to a powder.
Add Oil to a pan. Brown the chicken lightly (3 mins per side) and set aside.
Sauté onions in the same pan until soft and golden. About 15 minutes.
Add Chicken back into the pan with Turmeric, Salt, Black Pepper, Cinnamon, Cardamom if using, Walnuts, Saffron, Pomegranate Molasses and Honey if using.
Add 1 cup of Stock and cover with a lid. Cook over low heat for 45-55 minutes till the Chicken is tender and the sauce in thick, glossy and dark. Keep checking and add Water if needed.
Tips & Variations
- Pomegranate Balance: Pomegranate molasses is more tart than concentrate. You might want to add a teaspoon or two of sugar , honey or date syrup to balance sweet and sour.
- Meat Choices: While chicken is classic and simple, Fesenjan can also be made with turkey, lamb, duck or even meatballs. Each variation shifts the richness slightly.
- Walnut Prep: I like to toast walnuts before processing for extra aroma but this is optional. Grind finely for a smooth sauce.
- Taste and adjust near the end - Balance is everything.
- Serving Sides: This stew is traditionally paired with Persian steamed rice (chelow) and can be accompanied by simple salads or pickles to cut through the richness .
Storage & Reheating
Fridge: Store for up to 4 days in an airtight container
Freezer: Freezes well for up to 2 months
Reheat: Gently on the stovetop, adding a splash of water if needed.
What to Serve With Fesenjan
Fesenjan is traditionally served with steamed basmati rice, often with saffron. Even Tahdig works. A crisp salad or fresh herbs on the side help cut through the richness.
FAQs
Is Fesenjan sweet or sour?
A good Persian chicken stew like Fesenjan has a balanced sweet-and-sour flavour. The natural sweetness from walnuts and pomegranate molasses is harmonised with mild acidity, creating a rich and satisfying Fesenjan recipe.
Can Fesenjan be made vegetarian?
Yes! Swap chicken for aubergine (very common), mushrooms or roasted squash in this Fesenjan recipe. The walnuts and pomegranate molasses base still gives the dish its signature rich and tangy flavour.
Why is my Fesenjan sauce pale?
A pale Fesenjan sauce usually means the walnuts haven't fully released their oils or the stew hasn't simmered long enough. Cooking slowly allows your Persian chicken stew to thicken and develop the deep, dark colour typical of an authentic Fesenjan recipe.
More Persian Recipes you may enjoy:
Sheet Pan Koobideh Kebab - A weeknight Persian Delight
Kebab Koobideh - Persian Ground Lamb Kebabs
Easy Persian Shirazi Salad Recipe
Joojeh Kebab - Persian Grilled Chicken Kebabs
Golden Tahdig (Persian Crispy Rice) - Foolproof and Authentic
Authentic slow cooked Chicken Haleem
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📖 Recipe
Fesenjan Recipe (Persian Chicken Stew)
Ingredients
- ½ teaspoon Saffron
- 2 ½ Cup Walnuts
- 4 tablespoon Oil Neutral or Olive
- 2 lb Chicken Thighs and Drumsticks Bone in
- 2 Onions Sliced
- ½ teaspoon Turmeric Powder
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Cinnamon Powder
- ¼ teaspoon Cardamom Powder
- ¾ cup Pomegranate Molasses
- 1 teaspoon Honey Optional
- 1 cup Stock Chicken
Instructions
- Grind the Saffron with a pinch of Salt and then add some Water or Ice Cubes. Set aside.
- Toast the Walnuts for 5-6 minutes in a dry pan over medium low heat. Then grind to a powder.
- Add Oil to a pan. Brown the chicken lightly (3 mins per side) and set aside.
- Sauté onions in the same pan until soft and golden. About 15 minutes.
- Add Chicken back into the pan with Turmeric, Salt, Black Pepper, Cinnamon, Cardamom, Walnuts, Saffron, Pomegranate Molasses and Honey if using.
- Add 1 cup of Stock and cover with a lid. Cook over low heat for 45-55 minutes till the Chicken is tender and the sauce in thick, glossy and dark. Keep checking and add Water if needed.
Notes
Tips & Variations
- Pomegranate Balance: Pomegranate molasses is more tart than concentrate. You might want to add a teaspoon or two of sugar , honey or date syrup to balance sweet and sour.
- Meat Choices: While chicken is classic and simple, Fesenjan can also be made with turkey, lamb, duck or even meatballs. Each variation shifts the richness slightly.
- Walnut Prep: I like to toast walnuts before processing for extra aroma but this is optional. Grind finely for a smooth sauce.
- Taste and adjust near the end - Balance is everything.
- Serving Sides: This stew is traditionally paired with Persian steamed rice (chelow) and can be accompanied by simple salads or pickles to cut through the richness .
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