Iranian Fesenjan Stew (Print Version)

Tender meat cooked in a tangy pomegranate and walnut sauce with aromatic spices.

# What You'll Need:

→ Meat

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

→ Base & Aromatics

04 - 2 tablespoons 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 tablespoons sugar (adjust to taste)
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground turmeric
12 - 1/4 teaspoon 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 the chopped onions and sauté until golden brown, about 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown all sides, approximately 5 to 7 minutes.
04 - Incorporate the ground walnuts, stirring continuously for 2 to 3 minutes to avoid sticking.
05 - Add pomegranate molasses, water, sugar, cinnamon, turmeric, and cardamom if using. Stir thoroughly to combine.
06 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally.
07 - Uncover the pot and continue to simmer for an additional 30 minutes, stirring frequently until the sauce thickens and walnut oil rises to the surface. Adjust seasoning and sweetness as desired.
08 - Plate hot, garnished with pomegranate seeds and parsley if preferred. Serve alongside steamed basmati rice for an ideal accompaniment.

# Additional Tips::

01 -
  • The sauce is genuinely luxurious but comes together without fancy techniques or impossible-to-find ingredients.
  • It tastes even better the next day when the flavors meld, so you can make it ahead without stress.
  • That perfect balance of sweet, sour, and savory feels like a small magic trick every time.
02 -
  • Don't skip the final 30 minutes of uncovered simmering—that's when the sauce concentrates and the oil emulsifies into something silky and luxurious.
  • Pomegranate molasses varies wildly between brands, so taste as you adjust sugar; some are already quite sweet, others are aggressively tart.
03 -
  • Make this a day or two ahead—the flavors settle and deepen, and you'll actually enjoy your guests instead of finishing it at the stove.
  • Toast your walnuts briefly before grinding them; it takes 2 minutes and transforms the entire sauce from good to genuinely unforgettable.
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