Iranian Fesenjan Stew (Print)

Tender meat in a rich, tangy pomegranate and walnut sauce balancing sweet and savory flavors.

# Components:

→ Meat

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

→ Base & Aromatics

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

→ Garnish

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

# Directions:

01 - Sprinkle salt and black pepper evenly over the chicken or duck pieces.
02 - Heat vegetable oil in a heavy-bottomed pot over medium heat. Add 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 for approximately 5 to 7 minutes.
04 - Stir in the ground walnuts and cook for 2 to 3 minutes, stirring continuously to avoid sticking.
05 - Pour in pomegranate molasses, water, sugar, cinnamon, turmeric, and ground cardamom if using. Mix thoroughly to combine.
06 - Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let simmer for 1 hour, stirring occasionally.
07 - Remove the cover and continue simmering for an additional 30 minutes, stirring frequently until the sauce thickens and walnut oil surfaces. Adjust seasoning and sweetness as needed.
08 - Dish out the stew hot, garnished with optional pomegranate seeds and fresh parsley. Traditionally accompanied by steamed basmati rice.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking but comes together in under two hours.
  • The sauce is pure elegance—tangy, slightly sweet, with a richness from walnuts that feels luxurious without being heavy.
  • It's one of those dishes that actually improves if you make it a day ahead, which means less stress on dinner night.
02 -
  • Don't skip the browning step—it sounds like extra work, but those caramelized bits build the foundation for a sauce that tastes deep and intentional rather than one-dimensional.
  • If your sauce looks too thin after the first hour, the second uncovered simmer is crucial; this is when everything concentrates and transforms into something silky and coating.
  • The sweet and sour balance is personal—what tastes perfect to you might be different from someone else, so taste as you go and trust your own palate over the recipe.
03 -
  • Grind your walnuts fresh if possible—pre-ground ones can taste slightly rancid, which will throw off the entire dish, so it's worth the five minutes with a food processor.
  • The key to a silky sauce is patience; rushing the simmer time will give you something that tastes good but not transcendent, and this dish deserves the time to become transcendent.
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