Fesenjan - Pomegranate and Walnut Stew
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Category
Dinner
Cuisine
Persian
Author:
Leyla Ashournia
Servings
4-6
Prep Time
15 minutes
Cook Time
2 hours
Calories
200
At our house, Fesenjan has earned the nickname “Black Chicken,” thanks to our son-in-law, who was captivated by its rich, dark color and unique taste. This dish is one of Persian cuisine’s most cherished stews - a balance of tangy, nutty, and savory flavors that tell the story of Iran’s culinary history. At home, Fesenjan is always a family favorite. The stew often becomes the centerpiece of our gatherings, and the aroma wafting through the house always brings everyone to the table. It’s not just a dish; it’s a memory in the making.
The History of Fesenjan
Fesenjan (خورش فسنجان) dates back to ancient Persia, where pomegranates and walnuts were staples of the diet. It is believed to have originated in the northern provinces of Iran, particularly in Gilan and Mazandaran, where pomegranates grow abundantly. Traditionally served during celebrations and family gatherings, Fesenjan is often associated with autumn and winter, as the warm, rich flavors are perfect for cooler months. Its unique blend of ground walnuts and pomegranate molasses exemplifies the Persian culinary art of balancing sweet and sour flavors.
Over time, this dish has been adapted by families across Iran, with some adding a hint of sugar for sweetness or using duck instead of chicken. Despite the variations, Fesenjan remains a timeless favorite, often served at Persian weddings and Nowruz (New Year) feasts.
Ingredients
-
Chicken thighs or drumsticks: 600g (bone-in for extra flavor)
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Walnuts (ground): 200g
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Pomegranate molasses: 1/2 cup (1.25 dl)
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Onion (large): 1, finely chopped
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Vegetable oil: 2 tbsp (approximately 0.3 dl)
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Water or chicken broth: 3-4 cups (7.5-10 dl)
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Turmeric: 1 tsp
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Salt and pepper: To taste
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Sugar: 1-2 tbsp (to balance tartness, optional)
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Saffron: A pinch dissolved in 2 tbsp hot water (optional, for added aroma)
Directions
Prepare the Chicken:
Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté until golden and soft. Stir in the turmeric, then add the chicken pieces. Sear them on all sides until lightly browned. Remove the chicken and set aside.
Toast the Walnuts:
In a dry skillet, gently toast the ground walnuts over medium heat for 3-4 minutes, stirring constantly to prevent burning. This step enhances their nutty flavor.
Build the Stew:
Add the toasted walnuts to the pot with the sautéed onions. Stir in 3 cups (7.5 dl) of water or chicken broth, ensuring the walnuts are fully incorporated. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20-30 minutes, stirring occasionally to prevent sticking.
Add Pomegranate Molasses:
Stir in the pomegranate molasses. Adjust the sweetness or tartness to your liking by adding sugar if needed.
Simmer with Chicken:
Return the browned chicken to the pot, ensuring it is submerged in the sauce. Cover and simmer on low heat for 1-1.5 hours, stirring occasionally. Add more water or broth if the stew becomes too thick.
Finish and Serve:
Season with salt and pepper to taste. Add the saffron water, if using, in the last 10 minutes for an aromatic touch. Serve hot over Persian steamed rice (chelo), garnished with fresh pomegranate seeds for added elegance.
Nutrition
Nutrition
- Serving Size
- 1 serving (100 g)
- per serving
- Calories
- 200
Amount/Serving
% Daily Value
- Protein
- 9 grams
- Fat
- 16 grams
- Saturated Fat
- 2 grams
- Carbs
- 6 grams
- Fiber
- 2 grams
- Sugar
- 3 grams
- Sodium
- 180 milligrams
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