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Iranian Walnut Stew Fesenjan

Fesenjan (Persian Walnut and Pomegranate Stew)

Fesenjan is a classic Persian stew made with ground walnuts, pomegranate molasses, and chicken or meat. Learn how to make authentic Fesenjan step-by-step, including tips for perfect flavor, thick sauce, and serving suggestions.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Persian (Iranian)
Calories: 480
Ingredients Method

Ingredients
  

  • 400-500 g chicken or lamb cut into pieces
  • 150-200 g ground walnuts
  • 3-4 tbsp pomegranate molasses or paste
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp sugar optional, to balance sourness
  • Salt pepper, turmeric to taste
  • 2-3 tbsp oil or butter
  • Water as needed

Method
 

  1. Prepare the meat: Season chicken or lamb with salt, pepper, and turmeric. Optionally, lightly brown the meat for extra flavor.
  2. Make the walnut and pomegranate sauce: Sauté onions in oil until golden, add garlic and cook for a few seconds, then stir in ground walnuts.
  3. Add pomegranate molasses: Mix in pomegranate molasses and a little water to form a thick, creamy sauce.
  4. Combine: Place the meat into the sauce and simmer on low heat for 40-60 minutes until flavors meld and the sauce thickens.
  5. Balance the taste: Add sugar if needed and adjust salt and seasoning.