Fesenjān: Iranian Pomegranate and Walnut Stew

  • Total time - 2 hours 30 minutes
  • Active preparation - 30 minutes
  • Simmering time - 2 hours
  • Porce: 4
  • Země: Irán
A rich, dark brown Iranian stew Fesenjān with chicken, sprinkled with pomegranate seeds and served with saffron rice.

The secret to Fesenjān lies in the slow cooking of the ground walnuts. The long simmering causes the walnuts to release their oil, giving the sauce an incredibly creamy texture and a characteristic oily layer on the surface. Pomegranate molasses adds depth and the classic sweet-and-sour flavour, which can be adjusted with sugar depending on your preference and the molasses' acidity.

Traditionally, Fesenjān was made with duck (especially in northern Iran), but chicken is the most common and quickest choice today.

Ingredience

For the Stew (Khoresht)

  • 700 g chicken thighs or breast (skinless and boneless, cut into pieces), or duck meat
  • 3 cups walnuts, shelled
  • 0.75 cups pomegranate molasses
  • 1 piece yellow onion, finely chopped
  • 1 tsp ground turmeric
  • 2 tbsp sugar (or honey/maple syrup), amount depends on the molasses' acidity
  • 0.5 tsp saffron threads, crushed in 2 tbsp hot water
  • 3 cups cold water (for the sauce)
  • to taste salt and black pepper
  • 2 tbsp vegetable oil

For Serving

  • for garnish pomegranate arils
  • for serving Chelow (saffron rice)

Instrukce

Step 1: Preparing and Toasting the Walnuts

Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant. Be careful not to burn them.

Let the toasted walnuts cool, then grind them in a blender or food processor to a very fine powder—the finest possible consistency (almost a paste). The finer they are, the creamier the sauce will be.

Step 2: Searing the Meat and Onion Base

Heat the oil in a large pot or Dutch oven. Add the chopped onion and sauté for 5-7 minutes until soft.

Add the meat and lightly sear it to give it some colour. Season with salt, pepper, and add the turmeric. Stir.

Add hot water to the meat. Bring to a boil, reduce the heat, and cover. Simmer for about 30 minutes to partially cook the meat.

Step 3: Adding Walnuts and Molasses

Add the finely ground walnuts, pomegranate molasses, and crushed saffron to the pot with the meat and base.

Stir thoroughly. The sauce will be very thick.

Step 4: Simmering and Thickening the Sauce

Bring the stew back to a boil, then reduce the heat to the absolute minimum. The most crucial part of this step is the long and slow simmering, ideally for 1.5 to 2 hours.

Cover the pot, but stir the sauce from the bottom every 20-30 minutes to prevent the walnuts from sticking and burning. During simmering, a layer of walnut oil will appear on the surface of the sauce, indicating it is cooked and creamy.

Taste the stew about 15 minutes before the end. If the sauce is too sour, add 2 tbsp of sugar and stir. You can also add more molasses (for sourness and colour) or hot water (for a thinner consistency) as needed.

Step 5: Serving

Serve the hot Fesenjān with Chelow (classic Iranian saffron rice).

Garnish the stew with fresh pomegranate arils.