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Fesenjan: Walnut and Pomegranate Chicken Stew

Fesenjan is a simple slow cooked Iranian stew featuring walnuts, pomegranate molasses, onions and chicken thighs that packs a huge punch of flavour.

Fesenjan is a simple slow cooked Iranian stew featuring walnuts, pomegranate molasses, onions and chicken thighs that packs a huge punch of flavour.

What Is Fesenjan?

Fesenjan is a rich and unusual stew from Iran. Containing both walnuts and pomegranate molasses and honestly not much else it makes for an odd recipe, but one that tastes fantastic.

I came across it in a cookery book called Persianna by Sabrina Ghayour, it piqued my interest.

As is normal I then floated around the web and found probably the only time when almost all of the recipes agreed with each other.

Most of the recipes I find that I am interested in vary massively when I research them. But in this case, there was very much a common recipe at the base of them all.

Fesenjan is a simple slow cooked Iranian stew featuring walnuts, pomegranate molasses, onions and chicken thighs that packs a huge punch of flavour.

How to Cook Fesenjan.

The techniques in this fesenjan recipe may seem odd to the Western cook, they certainly do to me.

Considering that I spend a lot of time hunting down the cool and unusual of the food world that is saying something.

However, there is no real skill in cooking this dish. The trick is ensuring that things are not catching on the base of the pan as you cook.

Give the dish a stir every 20-30 minutes and just check you have no sticking. If you do turn the temperature down a little.

I have to say I was a little sceptical but I needn’t have been this is insanely good. Big strong flavours quite sharp and astringent but also earthy with fall off the bone chicken.

Fesenjan is a simple slow cooked Iranian stew featuring walnuts, pomegranate molasses, onions and chicken thighs that packs a huge punch of flavour.

Pomegranate Recipes.

I love using pomegranate and pomegranate molasses in my cooking. Both of these ingredients are used a lot in North African and Persian recipes.

Quite of often the seeds of the pomegranate are used to dress dishes. That is the same way I have here in this fesenjan recipe. 

You will see it op up a lot here on my site in recipes like my roasted vegetable couscous and my zaatar chicken leg recipe.

Pomegranate molasses is a reduction of pomegranate juice. It has a wonderfully rich and fragrant sharp flavour and works so well as a glaze.

I favour it in both meat and vegetarian recipes as diverse as my pomegranate glazed chicken thighs and my pomegranate halloumi cheese recipe.

Fesenjan is a simple slow cooked Iranian stew featuring walnuts, pomegranate molasses, onions and chicken thighs that packs a huge punch of flavour.
Yield: 2 Servings

Fesenjan: Walnut and Pomegranate Chicken Stew

Prep Time: 15 minutes
Cook Time: 2 hours 40 minutes
Total Time: 2 hours 55 minutes

Fesenjan is a simple slow cooked Iranian stew featuring walnuts, pomegranate molasses, onions and chicken thighs that packs a huge punch of flavour.

Ingredients

  • 4 Chicken Thighs, Bone in, no skin
  • 200 g Onion
  • 1/2 Tbsp Flour
  • 200 g Walnuts
  • 400 ml Water
  • 1 Tbsp Sugar
  • 150 ml Pomegranate Molasses
  • Salt and Pepper

Instructions

  1. Begin by slicing your onion into half moons and then grinding your walnuts into a 'breadcrumb' texture.
  2. Heat a pan over a medium heat and add the flour and cook until it just begins to change colour.
  3. When the flour has changed colour add the ground walnuts and stir then cook for 10 minutes stirring occasionally to ensure that they do not burn. 
  4. Pour the water over the walnuts, stir to form a smooth paste and bring to a gentle boil.
  5. Add a lid turn down the heat and cook on for an hour, or until you notice the oils of the walnuts form the surface of the mix.
  6. Heat another pan over a medium-high heat, add the oil and begin to fry the onions until they soften and begin to turn golden.
  7. Season the chicken generously with salt and pepper and then turn up the heat on the onions.
  8. Add the chicken and get a nice colour on all sides.
  9. Once the chicken is coloured remove from the heat and set aside.
  10. When your walnut mix is cooked add in the pomegranate molasses and sugar and stir until it is fully incorporated.
  11. Add the chicken and onion mix to the pan, cover and then cook on at a low-medium heat for a couple of hours.
  12. Stir every so often to prevent the walnuts at the bottom of the pan from burning.
  13. The taste and season with salt and pepper. Take note that some of the astringency of this sauce will abate as it cooks and the flavours will become more rounded.
  14. If the sauce is a little thin, remove the chicken turn up the heat and cook on a gentle boil for 10 minutes to thicken up.

Notes

Serve with simply cooked white rice with lots of chives and pomegranate seeds.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1821Total Fat: 102gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 82gCholesterol: 333mgSodium: 677mgCarbohydrates: 168gFiber: 10gSugar: 147gProtein: 79g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Laaureen

Saturday 19th of January 2019

Where can I buy pomegranate Molasses?

Brian Jones

Monday 21st of January 2019

Hey Laaureen... It's very difficult for me to know it will be different depending on where you live. Here in Europe I can find it fairly easily in large stores in reasonably sized cities and towns. If you are struggling Amazon is a great place to source foodstuffs that are not common in the local market place or a quick Google search using your location and "Persian Ingredients" might offer some help.

Kate Hackworthy

Thursday 10th of January 2019

Oh I'm so intrigued by this dish! So unusual to cook the flour first. I can't wait to try it.

Brian Jones

Sunday 13th of January 2019

The technique is really unusual, I put everything together and looked at it the first time I made it and though... Nahhhh! But it came together beautifully!

Danielle Wolter

Thursday 10th of January 2019

I am intrigued by this Brian. I've never really had anything like it. It seems incredibly delicious, as I love pomegranate and molasses. I def want to try this.

Brian Jones

Sunday 13th of January 2019

It is so very good, probably my favourite 'new food' find in recent years!

Neli Howard

Thursday 10th of January 2019

What a fantastic dish! The flavors awaken taste buds with subtle sweet and sour notes. The chicken becomes succulent and juicy when slow-cooked in the tangy stew. Our guests were all delighted.

Brian Jones

Sunday 13th of January 2019

Jolly good :D

Cathy

Thursday 10th of January 2019

Brian this dish has piqued my interest, it sounds delicious and a recipe Im definitely looking forward to trying. Pomegranate molasses definitely caught my attention! Thanks for this one!

Brian Jones

Sunday 13th of January 2019

You are welcome Cathy, enjoy!