Fesenjoon is one of the most iconic dishes in Persian cuisine, a rich, slow-simmered stew made with ground walnuts and pomegranate molasses that creates a deep, velvety sauce balanced between sweet and tart. It’s a dish that can’t be rushed, and one my mom recently came over to teach me how to make, just as she learned growing up in Iran. As the walnuts simmer and release their oils, the kitchen fills with the kind of aroma that feels like history and home. In this version, I spoon the luscious walnut-pomegranate sauce over tender cooked chicken and serve it with fluffy basmati rice. And for the full Persian experience, don’t skip the crispy golden tahdig. You can find my tahdig recipe here.
Persian Walnut Stew with Chicken (Fesenjoon)
Fesenjoon is a classic Persian stew made from slowly simmered ground walnuts and pomegranate molasses, creating a rich, velvety sauce that’s perfectly balanced between sweet and tart. Traditionally cooked low and slow to develop deep flavor, this version is spooned over tender cooked chicken and served with rice for a comforting, deeply satisfying dish.
Equipment
- Food Processor
- large non-stick pot
- large 5-qt braiser with lid
Ingredients
Fesenjoon Sauce
- 1 lb shelled walnuts
- 1 cup pomegranate molasses plus more
- pomegranate arils for garnish
- chopped parsely for garnish
Simple Chicken
- 3 tbsp olive oil
- 3 lbs bone-in, skin-on chicken pieces I like to use just thighs but use what you like
- 1 large onion thinly sliced
- 1 tsp turmeric
- kosher salt
- fresh ground pepper
Instructions
Fesenjoon Sauce
- Place the walnuts in a food processor and grind to a paste. Transfer to non-stick pot, add ½ cup of water and place on medium heat, stirring often so that nothing burns. After about 40 minutes the walnuts should render their oils.
- At this point pour in the pomegranate molasses. Wait 5 minutes and turn the heat to low and continue to simmer for for 2-3 hours, stirring often and adding ½ cup of cold water every 30 minutes or so. You will know it's time to add more water when when the sauce thickens and the walnut oils rise to the surface. Skim off some of the oils and stir often so that nothing sticks to the bottom. While it cooks, taste for tartness and if you desire, add more pomegranate molasses to taste. In this process the sauce will turn a rich chocolaty brown color.
Turmeric Chicken
- While the sauce is simmering, prepare your chicken. In a large bowl add chicken pieces and season with turmeric, salt and pepper.
- Heat a large braiser on medium-high heat and add olive oil. When the oil shimmers add chicken pieces skin side down and cook for 5 minutes per side. Then place on a plate. Work in batches as to not overcrowd the pan.
- Turn the heat down to medium and add in the onion to soften, about 10 minutes. Turn the heat back to medium-high, deglaze with ½ cup of water, add all the chicken back into the pan, let water come to a boil, cover and cook for 25 minutes.
- To serve, place chicken on a large platter and cover with fesenjoon sauce. Garnish with pomegranate arils and chopped parsley. Serve alongside white rice with tahdig.
- Make ahead: Fesenjoon freezes beautifully. I usually portion into 3 parts and freeze 2 containers to use later. The sauce should last up to 3 months in the freezer.