Save to Pins A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered in a luscious sauce of ground walnuts and pomegranate molasses. This affordable version maintains authentic flavor while being budget-friendly.
I first tasted fesenjan at a friend's Nowruz gathering and was captivated by the harmony of flavors. Making it at home brought back those celebratory memories and impressed my family on a cold evening.
Ingredients
- Chicken: 800 g (about 1.75 lbs) bone-in, skinless chicken thighs, 1 tsp salt, 1/2 tsp black pepper
- Walnuts & Aromatics: 2 cups (200 g) walnuts, 1 large onion (finely chopped), 2 tbsp vegetable oil
- Sauce & Seasonings: 2 1/2 cups (600 ml) low-sodium chicken broth or water, 2/3 cup (160 ml) pomegranate molasses, 2 tbsp brown sugar (adjust to taste), 1/2 tsp ground cinnamon, 1/4 tsp ground turmeric, 1/4 tsp ground nutmeg, salt and pepper to taste
- Garnish (optional): Pomegranate seeds, fresh parsley or cilantro (chopped)
Instructions
- Toast Walnuts:
- Toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and golden. Cool slightly, then grind finely in a food processor.
- Sauté Aromatics:
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 6–8 minutes until soft and golden.
- Add Walnuts:
- Add the ground walnuts to the onions. Cook, stirring frequently, for 5 minutes until the mixture turns a shade darker and releases its oils.
- Add Chicken & Spices:
- Stir in chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes on each side until lightly browned.
- Add Broth:
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
- Mix Sauce:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55–65 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened and darkened.
- Finish:
- Taste and adjust seasoning with more salt, pepper, sugar, or pomegranate molasses if needed for balance.
- Serve:
- Serve hot, garnished with pomegranate seeds and herbs if desired. Traditionally served with steamed basmati rice.
Save to Pins Our children love helping sprinkle pomegranate seeds on top and always ask for seconds when it's fesenjan night at home.
Required Tools
Large pot or Dutch oven, food processor or blender for grinding walnuts, skillet for toasting walnuts, knife and cutting board.
Allergen Information
Contains tree nuts (walnuts) and poultry. Gluten-free if using gluten-free broth. Always double-check ingredient labels for hidden allergens.
Nutritional Information
Calories: 570, Total Fat: 36 g, Carbohydrates: 24 g, Protein: 37 g per serving.
Save to Pins This stew brings Middle Eastern warmth to your table with deep, satisfying flavors. Try it for a festive family dinner or when you want something special without fuss.
Questions & Answers
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs are ideal as they stay moist and tender during the slow simmer.
- → How do I prepare the walnuts for the sauce?
Toast walnuts in a dry skillet until fragrant, cool, then grind finely for a rich, nutty flavor.
- → Can I adjust the sweetness and tartness?
Yes, balance the flavor by adding more or less brown sugar and pomegranate molasses according to taste.
- → What side dishes pair well with this meal?
Traditionally served with steamed basmati rice or saffron rice to complement the sauce’s richness.
- → Is this dish suitable for special diets?
It’s dairy-free and gluten-free if using gluten-free broth; substitute chicken with mushrooms for a vegetarian twist.