Iranian Fesenjan Stew (Print Version)

Tender meat slowly cooked in a rich pomegranate and walnut sauce with aromatic spices.

# What You'll Need:

→ Meat

01 - 1.5 pounds boneless chicken thighs or duck, cut into large pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Base & Aromatics

04 - 2 tablespoons 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 tablespoons sugar, adjust to taste
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground turmeric
12 - 1/4 teaspoon ground cardamom (optional)

→ Garnish

13 - Pomegranate seeds (optional)
14 - Chopped fresh parsley (optional)

# Cooking Steps:

01 - Sprinkle salt and black pepper evenly over the chicken or duck pieces.
02 - In a large heavy-bottomed pot, heat vegetable oil over medium heat. Add the chopped onions and cook until they turn golden brown, about 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown on all sides, cooking for 5 to 7 minutes.
04 - Stir in the finely ground walnuts and cook for 2 to 3 minutes, stirring continuously to prevent sticking.
05 - Add pomegranate molasses, water, sugar, cinnamon, turmeric, and cardamom if using. Mix thoroughly.
06 - Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
07 - Remove the lid and continue simmering for an additional 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 tastes like a secret blend of sweet and sour that somehow feels sophisticated without being fussy.
  • It's one of those dishes that actually improves if you make it a day ahead, which takes pressure off your cooking day.
  • One pot means less cleanup, but somehow everyone thinks you spent hours on this.
02 -
  • Don't skip browning the meat properly—it sounds like an extra step but it's what separates a good fesenjan from a forgettable one.
  • The sauce will look thin at the 1-hour mark and that's fine; the final 30 minutes uncovered is where the magic happens and everything thickens together.
  • Taste as you go in the last minutes; pomegranate molasses varies in sweetness between brands, and you might need less sugar than listed, or even a pinch more.
03 -
  • Don't buy pre-ground walnuts if you can avoid it—grind them yourself right before cooking so they're fresh and more flavorful.
  • A heavy-bottomed pot matters here; it distributes heat evenly and keeps the bottom from scorching during that long simmer.
  • Save any extra pomegranate molasses for other dishes—it's magic on roasted vegetables or swirled into yogurt.
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