Fesenjan Recipe (Persian Chicken Stew)
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.
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 .
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.Nutrition
Calories: 726kcalCarbohydrates: 26gProtein: 27gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 30gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 77mgSodium: 633mgPotassium: 484mgFiber: 4gSugar: 15gVitamin A: 244IUVitamin C: 5mgCalcium: 73mgIron: 3mg
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