If you’re looking for completely new flavors, this Persian Fesenjan is the recipe to cook!
Tender chicken is stewed in a rich and luscious sauce made of ground walnuts and pomegranate molasses to create a dish that’s as unique as it is delicious.
Chicken stew is one of the most popular dishes all around the world, and it comes in so many varieties. Some of our favorites are Cuban Fricase de Pollo, Hungarian Paprikash, and Moroccan Chicken Tagine.
But I would have to say that today’s recipe is the most unlike all the others. If you’ve never tried Fesenjan, I bet when you take that first bite you will say “wow, I’ve never tasted anything like this!”
What is Fesenjan?
Fesenjan, also known as Fesenjoon (which more accurately reflects its pronunciation), is an iconic walnut and pomegranate stew from Persia, present day Iran. Its combination of ingredients give it a unique sweet and sour flavor.
Originating in the late 1800s, it can be made with either eggplant or poultry. Initially duck was more common in the latter, but recently chicken has become more popular.
With quite a few steps involved, Fesenjan is not your quick weeknight dinner, but rather something that’s typically saved for special occasions. In Iran, it is considered a rich person’s food, which has led to the saying “he behaves as if he has had partridge and Fesenjan”, referring to someone who acts snobby.
Ingredient Notes
For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things you’re going to need to make Fesenjan:
- Pomegranate Molasses: This is a key ingredient that gives Fesenjan its characteristic sweet and tangy flavor. You may be able to find it in a specialty store, but we ordered our online.
- Walnuts: These are the heart of the dish, providing a rich, nutty base for the sauce. It’s important to use fresh walnuts for the best flavor, as they can become rancid over time.
- Chicken: We recommend bone-in dark meat chicken (a mix of thighs and drumsticks), as it will end up more tender. As with other stews, we remove the skin, which can become slimy with this cooking method. If you want to try it with the more traditional duck, feel free. Or try it with eggplant for a vegetarian version.
- Butter and Olive Oil: For searing the chicken and sautéing the onion.
- Onion: Any of your favorite varieties.
- Seasonings: Turmeric, saffron, cinnamon (powder and stick), salt and pepper.
- Brown Sugar: To balance out the other flavors. You could also use honey.
How to Make Fesenjan
1. Grind Walnuts: Pulse the walnuts in a food processor or high-speed blender until finely ground. They should have the consistency of coarse sand.
2. Sear Chicken: Brown the chicken in a butter and olive oil mixture on all sides.
3. Sauté Onions and Simmer: Add more butter to the pot, then sauté onions until they are soft and translucent. Add in turmeric and return the chicken to the pot. Cover, and cook for 10 minutes. Again remove the chicken to the plate.
5. Begin the Sauce: Stir the ground walnuts into the pot. Cover and cook for 1 hour, stirring occasionally to prevent sticking. The walnuts will break down into a thick sauce, and the color will have darkened.
6. Bloom the Saffron: While the ground walnuts cook, place ground saffron along with ¼ cup hot water in a bowl. Allow to steep until this mixture is added to the dish. Towards the end of the hour, bring 3 cups of water to a boil.
7. Stew the Chicken: Add the boiling water to the pot along with ½ of the saffron-infused water, pomegranate molasses, the cinnamon stick, cinnamon powder, and brown sugar. Mix well, then return the chicken to the pot. Cover and cook for 45-50 minutes, again stirring occasionally to prevent sticking, until chicken is tender.
8. Finish the Dish: Add in remaining saffron water. Taste and adjust for salt and pepper. Garnish with pomegranate arils.
Serving Suggestions
Fesenjan is traditionally served with rice. Though it goes great even with simple white rice, for a little more elaborate spread you can make a batch of our Saffron Rice. It is also sometimes served with Tahdig, which is a Persian rice preparation where the bottom get scorched and crispy.
For something on the side, we also like a fresh salad to balance out the rich stew. In keeping with the Middle Eastern theme, try Tabbouleh or Balela Salad.
Leftovers and Storage
Like other stews, Fesenjan is even better as leftovers. In fact, some people prefer to cook it the day before in order to allow the flavors build.
You can refrigerate it for 4-5 days in an airtight container. Reheat on stovetop over medium heat, adding a little extra water if needed.
It can also be frozen for up to 3 months, again in an airtight container.
Helpful Tips
- Use Fresh Walnuts: The walnuts are a major component to this dish. Old walnuts can become rancid, so don’t be tempted to rummage around the back of your pantry for a bag of them that’s been sitting there for a while.
- Balance of Flavors: A great Fesenjan is the balance between sweetness and sourness. Adjust the amount of pomegranate molasses and sugar based on your taste and the tartness of the molasses.
- Be Patient: It does take a while to cook down the ground walnuts, but this step is crucial to both the flavor and consistency of the final product.
- Consistency Matters: The desired consistency of Fesenjan is thick and velvety. If your stew seems too thin after cooking, allow it to simmer uncovered for a bit longer to reduce and thicken.
Try this delicious and popular Persian stew in your own kitchen, and discover one of the truly unique dishes of the world.
While you’re here, don’t forget to check out our collections of favorite Middle Eastern Recipes!
Fesenjan, on our Gypsy Plate… enjoy!
Try these other iconic chicken dishes!
Indian Chicken Masala
Peruvian Pollo a la Brasa
Jamaican Jerk Chicken
Laksa Noodle Soup
Dominican Pollo Guisado
Thai Green Chicken Curry
Chicken Jollof Rice
Fesenjan
Discover the unique flavors of Persian Fesenjan - a delicious chicken stew cooked in a rich sauce of walnuts and pomegranate molasses.
Ingredients
- 4 cups walnuts
- 3 Tbsp butter, divided
- 1 Tbsp olive oil
- 3 pounds dark meat chicken, bone-in, skin removed
- 1 large onion, diced
- 1 tsp turmeric
- 18-20 saffron threads
- ¾ cup pomegranate molasses
- 1 cinnamon stick
- ½ cinnamon powder
- 2 Tbsp brown sugar
- pomegranate arils, for garnish
- salt and pepper, to taste
Instructions
- Pulse the walnuts in a food processor or high-speed blender until finely ground.
- Heat 1 tablespoon each of butter and olive oil in a large pot or dutch over over medium-high heat. Add chicken and brown on all sides. Remove to a plate.
- Add remaining 2 tablespoons of butter to the pot, then sauté onions until they soften.
- Stir in turmeric and return chicken to the pan. Reduce heat to medium, cover, and cook for 10 minutes. Again remove the chicken to the plate.
- Stir the ground walnuts into the pot. Cover and cook for 1 hour, stirring occasionally to prevent sticking.
- While the ground walnuts cook, place ground saffron along with ¼ cup hot water in a bowl. Allow to steep until this mixture is added to the dish. Towards the end of the hour, bring 3 cups of water to a boil.
- Add the boiling water to the pot along with ½ of the saffron-infused water, pomegranate molasses, the cinnamon stick, cinnamon powder, and brown sugar. Mix well, then return the chicken to the pot. Cover and cook for 45-50 minutes, again stirring occasionally to prevent sticking, until chicken is tender. Add in remaining saffron water. Taste and adjust for salt and pepper.
- Garnish with pomegranate arils and serve with saffron rice.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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