Luxurious Persian stew with pomegranate molasses, ground walnuts, and tender chicken in a sweet-tart glaze.
Fesenjan is one of the most refined dishes in Iranian cuisine, celebrated for its sophisticated balance of sweet pomegranate molasses, earthy walnuts, and aromatic spices. The chicken is braised in this voluptuous sauce until falling-apart tender, creating a dish that's both rich and tangy. It's traditionally served over fluffy white rice during special occasions and celebrations.
Serves 4
Heat 3 tbsp oil in a heavy pot. Add sliced onions and sauté until golden brown, about 8 minutes.
Add chicken and brown on all sides for 5 minutes. Sprinkle with turmeric and cinnamon.
Add ground walnuts and pomegranate molasses. Stir well. Pour in 1 cup water, bring to a boil, then reduce to low heat.
Cover and simmer for 40 minutes until chicken is tender and sauce thickens. Adjust molasses for balance between sweet and tart.
Taste and adjust seasoning. Serve over fluffy white rice with fresh herbs garnished on top.
Use pomegranate molasses, not juice, for authentic tang.
Don't rush the browning of onions — this builds the base flavor.
Walnuts should be finely ground for a smooth sauce.
Make with duck for a richer version
Add dried apricots for sweetness
Use beef instead of chicken
Refrigerate up to 4 days. Freezes well for 3 months.
Fesenjan dates back to the Persian royal courts and is considered one of the treasures of Persian gastronomy. Its complex flavors reflect the sophisticated palate of medieval Persian cuisine.
No, pomegranate molasses is essential for the proper tart flavor. Juice is too thin and lacks intensity.
Both! The balance is what makes it special. Adjust pomegranate molasses to taste.
Per serving · 4 servings total
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