Persian Pomegranate Chicken (Fesenjan)

Soup and StewPersianGluten-FreeChicken

Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.

Photography Credit: Elise Bauer

Here is a stew made for fall! This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name “Fesenjan”.

Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination!

Fesenjan Persian Chicken Stew

The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned. Cooked slowly with the chicken, the sauce is spectacular. Bowl-licking good.

The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for pomegranate molasses), or look for it at Whole Foods or a store that carries Middle Eastern ingredients.

How to make Persian Pomegranate Chicken Stew

Persian Pomegranate Chicken (Fesenjan) Recipe

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  • Prep time: 10 minutes
  • Cook time: 2 hours
  • Yield: Serves 6-8

Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup.

Ingredients

  • 1 to 2 large yellow onions, chopped, (3 cups)
  • 2 Tbsp unsalted butter
  • 3 Tbsp olive oil
  • 5 Tbsp pomegranate molasses
  • 1/2 pound walnut halves (about 2 cups)
  • 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
  • 2 cups chicken stock
  • 2 Tbsp plus 2 teaspoons of sugar
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Salt
  • 1/2 cup fresh pomegranate arils for garnish (optional)

Method

1 Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes.

In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.

2 Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat.

When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

3 Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

4 Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

5 Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.

Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice.

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Links:

Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry

Fesenjan Persian Chicken Stew

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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122 Comments / Reviews

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Did you make it? Rate it!

  1. Roger

    I am certainly no expert on Persian cuisine, but I made this yesterday and it was superb. Because of the eternal conflict within my family between white meat and dark meat lovers I sectioned a whole chicken into 8 pieces for the recipe and proceeded as printed. At the end of the cooking time the chicken was just about falling off the bone (a good thing) but the sauce wasn’t quite as thick as I thought it should be so I removed the chicken to a plate and reduced the sauce for about 7-8 minutes then returned the chicken to warm through. It was perfect, deep brown colour and all. Will be making this again, often.

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  2. Mahrue

    This tasted good, but it didn’t compare to the traditional fesenjoon I had growing up in a Persian household. As some of the other reviewers said, my stew stayed a light brown/beige color instead of turning dark brown (even after following the recipe exactly and cooking it down for an hour).

    xxxxxyyyyy

    Show Replies (1)
  3. Asma Khan

    It was delicious, easy, and a hit! Thank you for sharing this recipe on an old favorite of mine!

    xxxxxyyyyy

  4. Diana

    Easy and delicious.

    xxxxxyyyyy

  5. Chef joe

    This dish came out so good was a little tart so I added lil more sugar. My clients loved it. Accompanied it with turmeric saffron rice,lentil spinach soup,persian salad, roasted eggplant spread with persian bread they loved it.

    xxxxxyyyyy

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