A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is bursting with Middle Eastern Flavor!
When we let go of insisting that we are who we think we are and that the world should give us exactly and only what we want, all things shine forth. ~ John Brehm (The Poetry of Impermanence, Mindfulness, and Joy)
Introducing Fesenjan! A sumptuous Persian Stew made with ground walnuts and pomegranate – earthy, tangy and deep, Fesejan is soulful and oh so satisfying.
The flavorful sauce is luxuriously rich from the ground walnuts, with a pleasant sourness from the pomegranate molasses. The warming spices of turmeric, cinnamon and nutmeg add a whisper of the exotic, transporting you away to far off places. And if you get the balance just right, Fesenjan is downright swoon-worthy!
The nice thing is this can be made with either chickpeas or chicken, or both, like you see here!
Watch How to cut a Pomegranate | 2 min video!
It starts with two cups of toasted walnuts that are finely ground, which will become the base of the sauce.
This week I’m partnering with California Walnuts to create this cozy dinner. The addition of toasted walnuts gives the stew a wonderful richness, not to mention added protein (4 grams/ounce), fiber (2 grams/ounce) and good, plant-based fats (13g/oz polyunsaturated and 2.5g/oz monounsaturated fat)and healthy plant-based fats.Walnuts have zero cholesterol and are the only nut with a significant amount of plant-based omega-3 ALA (2.5 grams/ounce).
It is important to use really fresh walnuts for this recipe, and I wanted to share how I keep nuts fresh by storing them in the freezer.
Freezing the walnuts keeps them from getting bitter.
If using chicken, cut them into bite sized pieces and brown and set aside. 
Caramelize the onions and garlic. Take your time here…this is where the flavor is developed.
Add the fragrant spices and toast them for a few minutes, intensifying the flavor.
Orange zest and Pomegranate Molasses, both give this a tangy brightness.
Pomegranate Molasses in can be found in specialty grocery stores and ethnic markets, and sometimes in the ethnic section of your grocery store, but if you can’t find it, just buy a little bottle of POM, (pomegranate juice) and make some at home – by reducing the juice in a sauce pan.
(Just an FYI – it is easiest if you make the Pomegranate molasses ahead, as it takes 45-55 minutes to reduce on the stove. See recipe notes.)
Add the broth, the ground walnuts and the chicken and simmer, covered, for 45 minutes.
Then add the chickpeas.
A quick note- you can also make this without the chick peas- just add more chicken. See notes!
Reduce the stew uncovered, until thickened, and the oil begins to rise and shimmer on the top.
Serve this with saffron-infused basmati rice or Tah Dig (Persian Rice).
Garnish with fresh pomegranate seeds and parsley.
You could also serve this with quinoa or toasted pita bread.
A cozy Middle Eastern Stew that hails from Persia, Fesenjan is tangy, deep and flavorful!
The perfect Sunday Supper!
Hope you love this as much as we do.
xoxoxo
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Fesenjan -Persian Stew with Walnuts and Pomegranate
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour
- Yield: 4-6
- Category: Chicken, Stew
- Method: Stove Top
- Cuisine: Middle Eastern, Persian
Description
A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken and chickpeas. Earthy, rich and tangy, this is bursting with Middle Eastern Flavor!
Ingredients
- 2 cups fresh California walnuts
- 1–1 ½ pounds chicken thighs ( boneless, skinless) or see notes for vegan options
- generous pinch salt and pepper
- 2 tablespoon olive oil plus 1 T butter (divided)
- 3 cups yellow onion, diced ( 1 1/2 onions)
- 4 cloves garlic, rough chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cinnamon stick (optional)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground black pepper
- orange zest ( 3 ½-inch x 2-inch slices -see photos!) use a veggie peeler.
- 2 cups chicken stock or broth ( or sub veggie)
- 1/4 cup pomegranate molasses or syrup (or make your own- see notes)
- 2 tablespoons maple
- 1 ½ teaspoon salt
- 1 can chickpeas ( drained, rinsed) optional, see notes.
- serve with saffron infused rice or Tah Dig ( Persian Rice)
- Garnish- chopped Italian parsley and pomegranate seeds
Instructions
- Heat a dutch oven over medium-low heat and toast the walnuts, stirring every couple minutes, until golden, roughly 10 minutes. At the same time, chop the onions and garlic. Cut the chicken ( if using) into 1 inch pieces and season with salt and pepper. Drain and rinse chickpeas if using.
- Set toasted walnuts on a plate to cool. Then place in a food processor and pulse until finely ground.
- Wipe out the Dutch oven and drizzle with a little oil and sear the chicken until golden. Set aside. Using the same pan, heat oil and butter over medium heat. Add onions and cook until soft, golden and fragrant, about 5-6 minutes. Add garlic, cook for 3-4 more minutes. When onion garlic mixture is deeply golden, add the cinnamon stick, turmeric, cinnamon, nutmeg, cumin and orange zest, and toast for 1-2 more minutes.
- Add the broth, sraping up any browned bits. Add pomegranate molasses, maple syrup, and 1 ½ teaspoons salt, the seared chicken, ground walnuts and bring to a boil, stirring.
- Cover and reduce heat to low. Simmer 45 minutes, covered, stirring every 15 mins.
- Uncover, add chickpeas, and continue simmering until the stew has thickened and reduced, 10-15 more minutes, stirring.
- Garnish with fresh pomegranate seeds and fresh parsley.
- Serve with saffron-infused basmati rice, quinoa, or Persian Rice.
Notes
- If you can’t find pomegranate molasses, make your own by pouring 1 cup pomegranate juice, 1 tablespoon maple, 1 tablespoon lemon juice and a pinch salt into a small pot. Bring to a boil, lower heat to medium-low, and simmer for 45 minutes until reduced to 1/4 of a cup. Set aside to cool.
- If substituting chickpeas for the chicken: Use 2 cans ( 3 cups) rinsed and drained, and add to the stew, after it cooks for the 45 minutes. Alternatively, you could also use 1 can chickpeas and cauliflower florets.
- If you don’t want to use chickpeas, increase chicken thighs to 2 -2 ¼ pounds.
Keywords: Fesenjan, Fesenjan Recipe, Persian Stew, How to make Fesenjan, What is Fesenjan, Fesenjan Chickpeas, Fesenjan with Chicken,
The listed amount for salt was WAY Too much. Better to add to taste.
Also, the orange peel is not -in my experience- in anyway Persian. I tried it but probably will leave it out in the future.
★★★★
I would like to try this Recipee, I would like to know if I can skip the maple syrup, and is it better to make your own pomegranate molasses or a store bought one is good enough , which brand do you use
It needs sweetness to balance out the flavors, in my opinion, but you are free to try without. Storebought is fine- there is a link in the post. 🙂
I have always made it with store bought but like Sadaf brand better, the concentrate without added sugar. My family likes to taste the sour so we use less coconut sugar (maple distracts flavor wise)
Authentic Persian or not, it was so damn good.
Mine did not get as dark and camel colored like the pictures.
Any advise for next time?
★★★★★
Cook it down uncovered a bit longer.
My sister’s allergic to nuts. Anything I can do?
Joy- this dish is not “Fesenjan” without the walnuts, so I’d probably make something else. Would be easier. 😉
Hello! I made this almost exactly to the recipe instructions. One thing I noticed is that mine is a lot lighter in color than yours, where yours is a vibrant dark brown that really allows the brightly colored pomegranate arils and parsley garnish to pop, mine came out more of a light, unappetizing looking brown color. Similar to the color of ground cumin/cinnamon stick prior to being added in. Any idea why this may have happened or how to get a more rich dark brown like you have in the picture? Thanks!
I wonder, did you cook it down long enough? It darkens the longer it cooks. Did you use store bought pomegranate syrup or homemade? Just curious!
This is incredible! We followed the recipe exactly with our own homemade pomegranate molasses and using both chickpeas and chicken. The stew was wonderful on the taste tests, but once the pomegranate seeds were added on the plate, it really popped!
Would this work for lamb chunks too? If so, would you do anything different with the spice mixture?
★★★★★
I think it would taste good with lamb. Without having made it with lamb, I’m not sure what I would change, you may just need to season a bit to taste after it’s cooked?
So wish me luck, I had no nutmeg and i mixed up pecans and walnuts. 😟
Let me know how it turned out!
This was super good! I’d recommend putting a tiny bit more salt just since it’s so sweet. And I’d also cook it longer so it’s more of a stew than a soup. But still very nice! I took pictures but just noticed there’s no place to share lol oops!
★★★★★
Thanks Josephine!
Do you have a recipe for the rice that is in the picture? I’m going to make this next week
I made the rice in this Persian Chicken Recipe, called Chelow https://www.feastingathome.com/persian-chicken-with-chelow-and-yogurt-sauce/ If this link doesn’t work type in Chelow in the search bar.
I’m a big fan of fesenjan and glad to see you have several Persian recipes on your blog!
The traditional fesenjan I grew up with is somewhat different from your version which sounds equally delicious. The walnuts are not toasted, but rather ground raw. The chicken is always cut up, skinless, bone-in so that it simmers slowly allowing the bone broth to enrich the sauce. It cooks for so long that the meat falls off the bone and the sauce turns a rich brown. The spices only include a touch of cinnamon and a generous dose of saffron, 1/4 tsp ground in a mortar and pestle and dissolved in hot water (yeah, it’s a LOT of saffron). Pomegranate molasses is key and double what you call for. Do not be afraid! As the stew develops, the flavors get more complex and the sour tang gives way to a balanced sweet and sour. Ach, my mouth is watering…..This really is my favorite Persian dish! Btw, I’ve cooked this khoresh in an Instant Pot and it works really well.
I love this Maggie. Thank you for sharing! I will try this the next time I make this. Sounds divine!
I loved this.
I have to admit that I did reduce the amount of walnuts … but it still was great. I am a great fan of pomegranate molasses … it is such a rich favour.
Your spicing and
★★★★★
Thanks and happy you enjoyed it!
Is there something I could use in place of pomegranate molasses? Cranberry maybe? I love the taste of pomegranate but I’m actually allergic to it.
Oh wow! I’ve never heard of that allergy! Is there such a thing as Cranberry molasses? It sounds like it would be a good sub to me??? Purely guessing here though. Try it!
I used to have a recipe that used Cranberry Jelly instead of the Pomegranate Molasses. It was wonderful, but I can’t seem to find it now – you could try substituting that and see what happens.
★★★★★
Interesting!
My friend made this last night & it was delicious! I’ve never had anything like it. The flavors were complex… warm, comforting base & the pomegranate seeds added just the right pop! It’s June, so I was surprised she was able to find pomegranate. She made her own pom syrup (per instructions). She used chickpeas & cauliflower (vegetarian option), and the only thing we would have done differently is add the cauliflower later, so it doesn’t get over-cooked. Served with sourdough toast.
I will definitely make this again. I’m excited to share it with others!
★★★★★
Sounds absolutely perfect!
Sounds yummy, could one substitute honey for the maple syrup in both the pomegranate molasses reduction and the maple syrup?
★★★★★
Yes!