Iranian Fesenjan Stew (Printable)

Luxurious Persian stew with meat simmered in a tangy pomegranate and walnut sauce, perfect for special meals.

# What You'll Need:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Base & Aromatics

04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped

→ Sauce

06 - 2 cups walnuts, finely ground
07 - 2 cups pomegranate molasses
08 - 2 cups water
09 - 2 tbsp sugar, adjust to taste
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground cardamom, optional

→ Garnish

13 - Pomegranate seeds, optional
14 - Chopped fresh parsley, optional

# How To Make It:

01 - Sprinkle salt and black pepper evenly over the chicken or duck pieces.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until golden brown, about 8 to 10 minutes.
03 - Add seasoned meat to the pot and brown on all sides, approximately 5 to 7 minutes.
04 - Stir in the finely ground walnuts and cook for 2 to 3 minutes, stirring constantly to avoid sticking.
05 - Pour in pomegranate molasses, water, sugar, cinnamon, turmeric, and cardamom if using. Mix thoroughly to combine all ingredients.
06 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 1 hour, stirring occasionally.
07 - Remove the lid and continue simmering for an additional 30 minutes, stirring frequently until the sauce thickens and walnut oil rises to the surface. Adjust seasoning and sweetness as needed.
08 - Dish out hot, garnishing with pomegranate seeds and fresh parsley if desired. Best served with steamed basmati rice.

# Expert Tips:

01 -
  • The sweet and sour balance is addictive—it's the kind of complexity that makes you reach for another spoonful before you've finished chewing.
  • One pot, one afternoon, and you've created something that tastes like you've been cooking for hours.
  • It's naturally gluten-free and impressive enough to serve at dinner parties without any fuss.
02 -
  • The oil rising to the top is not a mistake—it's the sign that your sauce is properly thickened and the walnuts have released their full richness.
  • Pomegranate molasses tastes intensely sour on its own, but once it mingles with the sugar, spices, and walnuts, it transforms into something complex and balanced.
  • If your sauce seems too thick at the end, thin it slightly with warm water; if it's too thin, let it simmer a bit longer uncovered.
03 -
  • Grind your own walnuts if possible—pre-ground walnuts can taste stale and bitter, and they're the heart of this dish.
  • Taste as you cook; pomegranate molasses varies by brand, so you might need more or less sugar depending on what you're using.
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