4.8 from 42 votes
Fesenjan (Persian Pomegranate and Walnut Stew)
Fesenjan is a classic Persian stew made with walnuts, pomegranate molasses and usually chicken. It’s sweet and sour with a rich nutty flavor thanks to the walnuts. The key to a delicious fesenjoon is to cook it low and slow for a few hours. Serve with Persian rice or pour it over tahdig and enjoy.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
3 hrs
Servings: 8 servings
Calories: 569 kcal
Course:
Main Course
Cuisine:
Persian
Ingredients
- 4 tbsp olive oil
- 8 pieces skinless bone-in chicken thighs
- 1/2 tsp Turmeric
- 1 onion diced
- 1 lb walnuts About 4 cups
- 1 can pumpkin 15 oz.
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cup pomegranate molasses
Instructions
- Using a food processor, crush the walnuts to form fine crumbs. Make sure not to overprocess, you don't want the walnuts to release their oil.
- Heat 2 tablespoons of olive oil in a pot over medium high heat. Season the chicken with the turmeric, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Sear the chicken for 5 minutes on each side. Remove the chicken and set it aside.
- Heat the remaining olive oil in the pot and saute the onion until golden.
- Add the walnuts and sauté for 5-10 minutes so they start releasing their aroma.
- Add 6 cups of water. Turn the heat up to medium high and bring the mixture to boil, turn the heat down to medium and let it simmer for 1 hour, stirring occasionally.
- Add the pumpkin, pomegranate molasses, salt and pepper and let it cook for 1 more hour.
- Add the chicken back to the pot and simmer for another 30 minutes or until the chicken is fully cooked and the sauce has thickened.
- Taste the stew and add more salt if needed, if it's not sour enough, add some more pomegranate molasses and if it's too sour, add 1-2 tbsp brown sugar.
Cup of Yum
Notes
- Khoresht Fesenjan is supposed to be thick, not much water is needed.
- You can use canned pumpkin or cooked butternut squash in this recipe. Adding the pumpkin will balance the natural warmth of the dish and also the flavor.
- Some suggest adding bloomed saffron to this dish, I don't find it necessary since the pomegranate and walnut both have rich flavors.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze this pomegranate walnut stew in a freezer-safe container for up to 2 months. To serve, let it thaw completely and then reheat it in a pot over medium heat.
Nutrition Information
Calories
569kcal
(28%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
40g
(62%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
29g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
1mg
(0%)
Sodium
455mg
(19%)
Potassium
297mg
(8%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
23IU
(0%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 569
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 455mg | 19% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.