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4.5 from 6 votes

Fesenjan (Persian pomegranate and walnut stew)

This classic Persian stew is hearty, comforting and with a delicious sweet-tangy flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 2 -
Calories: 1262 kcal
Course: Main Course
Cuisine: Persian

Ingredients

  • 1 ½ lb chicken thighs - on the bone 675g
  • ½ large onion
  • 1 cup walnuts 100g
  • 2 tablespoon vegetable oil
  • ½ cup light stock 120ml, eg chicken
  • salt and pepper to taste may not need salt, depending on your stock
  • ½ cup pomegranate molasses 120ml, also called pomegranate syrup, or a little less, if it is very thick

Instructions

    Cup of Yum
  1. Remove the skin from the chicken and trim any excess fat. Dice the onion.
  2. Put the walnuts in a food processor and grind until they are relatively fine, like breadcrumbs.
  3. Warm the oil in a pan wide enough to hold all of the pieces of chicken in a single layer and brown the chicken on all sides. Remove from the pan and set aside.
  4. Add the onion to the pan and cook a few minutes, stirring now and then until it has softened. Then, add the ground walnuts and cook a minute or two to toast slightly.
  5. Add the stock to the pan, stir to mix and season with a little salt and pepper, then add back the chicken. Press the chicken pieces under the sauce then bring to a simmer, cover and reduce the heat a little. Allow to simmer around 20 minutes until you see oils coming to the surface a little.
  6. Add the pomegranate molasses, stir well then simmer gently for an additional 10 minutes. Take care not to let the mixture burn on the bottom of the pan. Serve, topped with fresh pomegranate if you like for decoration.

Notes

  • It can be worth adding around ¾ of the pomegranate molasses and mixing before adding the rest. It should go a fairly deep brown color and you should have a good sweet-tart flavor. Add the rest/more to taste. If it is very tart, you can add a little sugar to balance it out but it shouldn't be needed. You can make the dish ahead and reheat. You can either make it up to just before you add the pomegranate molasses, or make it completely. If the latter, just take care re-heating as the pomegranate molasses can burn if they get too hot. I initially made this with ¾ cup of stock rather than ½ cup. This ensures the chicken is better submerged as it simmers, but I think gives a little too much sauce in the end so needs a bit of time uncovered to allow it to reduce, before adding the pomegranate molasses. Choose whichever way you prefer. You can use boneless chicken thighs, if you prefer, but the meat on the bone adds to the flavor.

Nutrition Information

Calories 1262kcal (63%) Carbohydrates 51g (17%) Protein 56g (112%) Fat 95g (146%) Saturated Fat 28g (140%) Cholesterol 283mg (94%) Sodium 259mg (11%) Potassium 905mg (26%) Fiber 4g (16%) Sugar 30g (60%) Vitamin A 226IU (5%) Vitamin C 3mg (3%) Calcium 78mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 2-

Amount Per Serving

Calories 1262

% Daily Value*

Calories 1262kcal 63%
Carbohydrates 51g 17%
Protein 56g 112%
Fat 95g 146%
Saturated Fat 28g 140%
Cholesterol 283mg 94%
Sodium 259mg 11%
Potassium 905mg 19%
Fiber 4g 16%
Sugar 30g 60%
Vitamin A 226IU 5%
Vitamin C 3mg 3%
Calcium 78mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.