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! Vegan adaptable. With a Video.
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 (pronounced FESEN-joon)- a classic Persian dish made with chicken, ground walnuts and pomegranate -earthy, tangy and deep, Fesejan is soulful and oh so satisfying.
The flavorful sauce is sumptuous and rich from the ground walnuts, with a pleasant tanginess 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!
This version can be made deliciously vegan with chickpeas! Or use chicken and chickpeas, if you prefer, as we have done here.
Origin of Fresenjan
Fesenjan originates from Northern Iran where pomegranates grow happily near the Caspian Sea. It is believed that pomegranates originated here and in the Persian culture, represented immortality and fertility. This traditional Persian stew dates all the way back to the Persian Empire (500 BC) and was often made on the night of winter solstice (called Yalda) the darkest night of the year. For more info on this beautiful Iranian winter tradition- visit here.
How to make Fesenjan | Video
Table of Contents
Fesejan Ingredient Notes
- walnuts– earthy and rich creating so much flavor depth.
- chicken thighs (boneless, skinless) or sub chickpeas
- spices: turmeric, cumin, cinnamon stick (optional), cinnamon, nutmeg– magical flavor.
- orange zest– bright and tangy.
- chicken stock– or sub veggie broth.
- pomegranate molasses (or make your own- see notes)– this will set apart this dish, creating amazing exotic flavor.
- pomegranate seeds– beautiful and tasty for garnishing.
See the recipe card below for a full list of ingredients and measurements.
How to make Fesenjan
STEP ONE: It starts with toasting 2 cups of walnuts which will become the base of the sauce. Using fresh walnuts (that are not bitter) is essential here.
Grind the toasted walnuts.
This week I’m partnering with California Walnuts to create this cozy dinner. The addition of toasted walnuts gives the stew a wonderful richness.
TIP: It is important to use 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.
STEP TWO: If using chicken, cut them into bite-sized pieces and brown and set aside. Keep in mind, you can keep this vegan with chickpeas!
STEP THREE: Caramelize the onions and garlic. Take your time here…this is where the flavor is developed.
STEP FOUR: Add the fragrant spices and toast them for a few minutes, intensifying the flavor. Add the orange zest.
Orange zest and Pomegranate Molasses both give this a tangy brightness.
STEP FIVE: Add the Pomegranate Molasses.
Pomegranate Molasses 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 saucepan.
(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.)
STEP SIX: Add the broth, the ground walnuts and the chicken and simmer, covered, for 45 minutes.
STEP SEVEN: Add the chickpeas. A quick note- you can also make this without the chickpeas- just add more chicken. See notes!
STEP EIGHT: Reduce the stew uncovered, until thickened, and the oil begins to rise and shimmer on the top.
STEP NINE: Garnish with fresh pomegranate and parsley.
Serve this with saffron-infused basmati rice or Tah Dig (Persian Rice).
I really love the adaptability of this stew. The flavorful toasty walnut base is sumptuous and luscious and really can be paired with many things.
What To Serve With Fesejan
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Fesenjan Recipe FAQS
A traditional Persian dish with chicken simmered in a ground walnut and pomegranate molasses sauce-earthy, tangy and deeply delicious.
Regular molasses is from the left over process of making refined sugar. Pomegranate molasses is pure reduced pomegranate juice.
Walnuts are high in oil and can go rancid quickly if not stored properly, which results in an unpleasant bitter and acrid taste. Buy your walnuts as fresh as you can and store in the fridge or freezer for a longer shelf life and more nutrion!
The perfect way to celebrate winter solstice or delicious any time of year. Hope you love this Fesenjan Recipe as much as we do.
xoxoxo
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Fesenjan
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour
- Yield: 4-6 1x
- 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 walnuts
- 1–1 1/2 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)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground black pepper
- orange zest- 3 large strips (1/2-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 honey or maple syrup
- 1 1/2 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.
Nutrition
- Serving Size:
- Calories: 532
- Sugar: 6.7 g
- Sodium: 1031.3 mg
- Fat: 37.2 g
- Saturated Fat: 4.4 g
- Carbohydrates: 29.8 g
- Fiber: 5.7 g
- Protein: 23.2 g
- Cholesterol: 71 mg
phenomenal! I used 1 can chickpeas and cauliflower. It was so flavorful, will definitely make this again!
Awesome!
I loved the spicing . I liked that the chicken cut into small pieces So that they absorbed the flavours of the sauce . I only used 1 cup of ground walnuts, as I felt that was adequate … I will definitely make it again.
My friends were lucky there was any left by the time they arrived 🙂 – it was so good I just needed to taste a bit more, and more, … everyone just loved it! The blend of spices is very unusual, already smells amazing when cooking and then tastes even better!!! Where have you been all my life is the only question to ask 🙂
Haha! I’m so glad you enjoyed it Susanne and very happy you are here!
We just finished dinner and there is no food left – subbed walnuts for 1/2 peanuts , 1/2 pine nuts. Enjoyed this gorgeous stew with the Middle East version of fluffy rice, an Israeli salad and a nice bottle of cote du Rhône (chateau l’hospitalet)
Truly a glorious dinner – thank you!
This looks amazing!
Sylvia, your photos are really well done – the art direction and prop selection is absolutely stunning. Do you have a place in your site where you share the brands of the items in your photos? (I.e., the bowls you used for this stew are gorgeous!
Hi Jeff, sometimes I show items…did you have a question about something specific?
I would like to make this recipe soon but need a sub for the walnuts – tree nut allergy in family – would peanuts do?
Hi Bridget. Normally I have lots of suggestions, but this stew is really based on the walnuts. It’s one of the main components, so I hesitate to suggestion anything else here! I’m so sorry. If you do try it with peanuts, please let me know how it turns out.
I’m dying to try this recipe. How much orange zest?
3 slices ( ½ inch by 2-3 inches) use a veggie peeler. 🙂
Can this be made ahead and frozen?
I think so? I haven’t tried freezing it but I’m guessing it would be fine!
Excellent tasting dish, elements go together so well. We will def make it again especially in winter time!
Made this last night for dinner. It took longer than the stated 1 hour. I had to make my own pomegranate syrup which took 30-45 minutes. However it was delicious. It will easily serve 4-5 and could be stretched if you serve with other sides. I served it, as recommended with a saffron-infused basmati rice to which I added a full bag of frozen peas, thawed and then added 5 minutes before dinner. Next time, I might serve some additional pulsed walnuts as a garnish in addition to the pomegranates and parsley. Will definitely make this again.
I’ve always loved ordering fesenjen whenever we are at a Persian restaurant. I was so excited to see this recipe and it came out beautifully! Love the flavors and as usual with your recipes, very easy to put together. I threw in a red bell pepper also.
Glad you enjoyed and thanks!
Just delicious.
So glad you enjoyed it!
Thanks for this recipe! Made it yesterday for a dinner party and it was a big hit. Everyone loved it and asked for the recipe. I love it, too. Wonderful flavors. Will be making this again!
So happy you all liked it!
This is outstanding! I would not have thought of putting these ingredients together on my own to make a stew. My whole family loved it, even the picky ones.
I’m so glad you were adventurous and made it! One of my fav’s!
Absolutely delicious , I made this earlier this week using homemade pomegranate molasses. I love the slightly sweet slightly sour taste. I froze half for another day. This is another interesting recipe that you just don’t see in small town America. I come to your website to find these international gems. Also… spring is coming and the growing season starts soon. I’ve already started seeds indoors. Hope you have a nice spring.
Thanks Terry! So glad you enjoyed it and had the gumption to make the Pomegranate Molasses! So excited to welcome spring this year, it’s been a long winter here. Keep me posted on your garden. What are you planting this year… out of curiosity?
Hi Sylvia,
I’ve made pomegranate molasses for a while now. Your Roasted Pomegranate Salmon inspired me to try it. It is easy to make with no sugar or preservatives. I like it on baked salmon with a few diced black garlic cloves on top. I also have used it as a marinade for sheet pan veggies such as carrots and brussel sprouts. It is three days until spring and I will be happy to be able to get to work in the garden. I have a small garden but manage to grow a good variety of crops. My garden is 50ft by 50ft. In the middle I have about 400 sq. ft of raised beds of various sizes. The usual crops include onions, shallots, garlic, leeks, summer and winter squash, sweet and hot peppers, eggplants, snap peas, Chinese chives, Chinese fennel, Chinese cabbage, and tomatoes. I’ll put up some trellis’s and grow loufah, bitter melons, cucumbers, yard long beans, and some Sakata melons. Surrounding the raised beds I have some blueberry bushes, a strawberry patch, a section just for herbs, a spot for sweet potatoes, and three types of grapes on a trellis. I also have half a dozen dwarf fruit trees.
I love hearing about your garden- it sounds dreamy. Someday I hope to have one too!
I like how you plant such an interesting variety of produce…so much fun to cook with I bet.
Happy spring Terry. Soak it up.
Hi Sylvia,
I could probably talk about gardening all day. Fifteen years ago my wife and I started with two 4ft by 8ft raised beds. Every year we added something. Another raised bed, a fruit tree, or a grape vine. I’ll send you a picture this summer. You might find it interesting how we get everything growing in such a small area. Last summer I put lemongrass seeds in three one gallon pots and put them on the deck. You might try that if you have a sunny spot. Very low maintenance and I harvested enough to freeze and get through the winter.
I could probably talk about cooking all day also. Gardening and cooking are such simple joys that ground you and connect you to the ones that matter most in your life. Best wishes to you and yours this spring.
I am beyond excited about this one. Delicious! Will be making over and over again.
So glad you gave it whirl!
ALL around winner! Highly recommended! I appreciate this recipe took me to my local Middle Eastern store, I’ll definitely continue shopping there. First time cooking in a Dutch, wht a treat. Thank you for this!
So glad you found a Middle Eastern store…so fun to branch out sometimes!
This one is a bit more work than I can handle on a weeknight, but if you have the time, it’s totally worth it. Such unique flavors and so hearty! My whole family loved it!
Thanks so much for sharing, yes a bit more involved, but perfect for a special gathering or Sunday Supper. Im glad you gave it a whirl!
This was absolutely gorgeous, the walnuts, pomegranate molasses and orange gave it so much depth of flavour and the pomegranate seeds to garnish were perfect! Definitely one to add to the list ?
wow, this was so very flavorful! our supper club loved it! it took a it longer to prepare (just being a new recipe for me) but was so very worth the extra time! thanks for sharing your creativity and love of cooking with all of us!
This looks delicious and I’m going to try it but I’m wondering how much to make. Does this freeze well?
It should freeze just fine!
Delicious – I cook almost exclusively from your blog these days and this is a great addition to the keepers. Thanks so much for your creativity and interesting, ethnically inspired recipes.
I’m so happy you tried this- thanks for the comment!
This sounds really awesome and I’d like to try it out but I can’t eat pomegranates. Is there a substitute you could suggest?
So I think, in this case, pomegranates are such an integral part of this dish, not just with the seeds, but with the pomegranate molasses, substituting something else just wouldn’t be the same Im afraid.
If you can’t do the pom molasses, I wonder if a quarter cup of orange juice concentrate would substitute? It would not be Fesenjan but it might be tasty. I might also think about adding a dried Persian lime or two to give the citrus flavors a little more depth.
Give it a try!
I can’t wait to try this! I will do the vegetarian version – wondering if I can do it in my Instant Pot….
So I haven’t tried it in the instant pot. I know the sauce needs to reduce down, so you would need to reduce for a while after pressure cooking to get the sauce rich and thick. Please let me know if you do try this….curious!
Another stunner… Thank you Sylvia! Your recipes are working out so well for us and are so darn delicious, I think I’ll cook each and every one from your site 🙂 Tried this yesterday and it came out perfect! Loved the warm taste of the spices and the pomegranate molasses. Adding the fresh seeds at the end gave it the ultimate twist. Certainly a keeper!
Thanks! I’m so happy you tried it!!!