Iranian Fesenjan Stew Delight (Printer View)

Tender meat simmered in tangy pomegranate and rich walnut sauce for a flavorful Persian main dish.

# What you'll need:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Base & Aromatics

04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped

→ Sauce

06 - 2 cups walnuts, finely ground
07 - 2 cups pomegranate molasses
08 - 2 cups water
09 - 2 tbsp sugar (adjust to taste)
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground cardamom (optional)

→ Garnish

13 - Pomegranate seeds (optional)
14 - Chopped fresh parsley (optional)

# Method:

01 - Sprinkle the chicken or duck pieces evenly with salt and black pepper.
02 - Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion and cook, stirring frequently, until golden brown, about 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown on all sides for 5 to 7 minutes.
04 - Stir in the finely ground walnuts and cook for 2 to 3 minutes, stirring constantly to prevent sticking.
05 - Pour in the pomegranate molasses, water, and add sugar, cinnamon, turmeric, and cardamom if using. Mix thoroughly to blend all ingredients.
06 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally.
07 - Uncover and continue simmering for an additional 30 minutes, stirring frequently until the sauce thickens and oil from walnuts rises to the surface. Adjust seasoning and sweetness as needed.
08 - Plate hot, garnished with pomegranate seeds and parsley if desired. Ideal served with steamed basmati rice.

# Expert Advice:

01 -
  • The sauce tastes like you've been simmering it for hours, but it comes together faster than you'd expect.
  • It's naturally gluten-free and impresses people without announcing that fact.
  • The sweet-sour-savory balance keeps you reaching for another bite, and the leftovers somehow taste better the next day.
02 -
  • Pomegranate molasses is not pomegranate juice—it's concentrated and tart, so don't grab the wrong bottle or your dish will taste like candy.
  • The oil that rises to the top near the end isn't a mistake; it's a sign the sauce is perfectly emulsified and the walnuts have done their job.
  • Tasting as you go is essential because pomegranate molasses varies in tartness between brands, and your sweetness preference matters more than any recipe number.
03 -
  • Toast whole walnuts lightly in a dry pan before grinding them—it deepens their flavor and prevents the powdery, raw taste that can happen otherwise.
  • Make this a day ahead if you can; the flavors settle and deepen overnight, and reheating it gently brings everything into harmony.
  • Pomegranate seeds lose their brightness if cooked, so hold them back and scatter them just before serving for texture and visual joy.
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