Fesenjan (Persian Chicken Stew)

Fesenjan (persian pomegranate and walnut chicken stew) in a serving bowl next to two bowls with spoons, a bowl of rice and a bowl of pomegranate seeds.

4.83 from 23 votes

Tender chicken simmers in a rich walnut and pomegranate sauce in this Persian celebration stew. My family serves fesenjan for Shab-e Yaldā and likes the sauce balanced between sweet and sour. Serve with rice and a scattering of fresh pomegranate seeds.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: Middle Eastern, Persian

Servings:

Calories: 533.3kcal

Author: Mersedeh Prewer

Ingredients

3 1/2 cups walnuts
1 tablespoon olive oil
1 medium onion, finely diced
1 teaspoon ground turmeric
8 bone-in chicken thighs (2 pounds total), skin removed
3 cups water, plus 1 tablespoon for blooming the saffron
1 teaspoon ground cinnamon
1/2 teaspoon saffron threads, ground to yield about ¼ teaspoon ground saffron
3/4 cup pomegranate molasses, plus more as needed
2 tablespoons sugar, plus more as needed
Fine sea salt, to taste
Freshly ground black pepper, to taste
Pomegranate seeds, for garnish

Instructions

Grind the walnuts. In a food processor, finely grind the walnuts until they resemble sand that just begins to clump together. Stop before they turn into walnut butter.
Toast the walnuts. Place a dry nonstick skillet over medium heat. Add the ground walnuts and toast, stirring continuously, for a few minutes until fragrant. Watch closely so they don’t burn. Transfer to a bowl and set aside.
Cook the onion. Set a large stockpot or Dutch oven over high heat and add the olive oil. When it glistens, add the onion and cook until golden and beginning to caramelize. Stir in the turmeric.
Sear and simmer the chicken. Add the chicken to the pot with the onion and turmeric. Sear for a few minutes on each side. Pour in 3 cups water and add the cinnamon. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the chicken and set aside.
Simmer the walnut sauce. Stir the ground walnuts into the simmering cooking liquid. Cover and simmer for 1 hour, stirring occasionally to prevent sticking. The sauce should thicken and deepen to a golden color, with a layer of walnut oil on the surface.
Bloom the saffron and flavor the sauce. Combine the ground saffron with the remaining 1 tablespoon water in a small bowl. Let bloom for 2 minutes. Stir the saffron and its soaking water into the walnut sauce, along with the pomegranate molasses and sugar.
Return the chicken and finish simmering. Return the chicken to the pot and simmer uncovered for 45 minutes, or until the meat is falling off the bone. The sauce will become a rich, dark brown, with walnut oil rising to the surface. Stir, taste, and season with salt and pepper. Add more sugar for sweetness or more pomegranate molasses for tartness, as needed.
Finish and serve. If you prefer, carefully remove the bones before serving. Spoon the fesenjan into a serving dish and sprinkle with pomegranate seeds. Serve with rice, plain Greek yogurt, and a side salad.

Notes

Plan ahead: Allow a little over 2 hours for preparation and cooking. Give the walnuts their full hour of simmering to develop the sauce before adding the pomegranate molasses.
Sweet-sour balance: My family likes a balance of both flavors. Taste after the final simmer before adding more sugar or pomegranate molasses, stirring and tasting between additions.
Pomegranate molasses: If you can’t find it locally, you can make pomegranate molasses from pomegranate juice. Prepare it ahead; the time needed to make the molasses is additional to the stew’s cooking time.
Make ahead and refrigerate: We often cook fesenjan the day before serving to give the flavors time to develop. Divide into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Store covered for up to 4 days. Add the pomegranate seeds just before serving.
Freeze: Once chilled, transfer to freezer-safe containers, leaving about an inch of space for expansion. Freeze for up to 3 months for best quality. Thaw in the refrigerator.
Reheat: Warm in a saucepan, stirring so it heats evenly, until the chicken reaches 165°F and the sauce comes to a boil. Alternatively, reheat in a covered microwave-safe dish, stirring and rotating as needed, until it reaches 165°F throughout.
Visit our shop: Find pomegranate molasses for the stew’s sweet-tart sauce and extra virgin olive oil for cooking the onion in The Mediterranean Dish shop.

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