Iranian Fesenjan Stew (Printable View)

Tender meat simmered in a rich pomegranate walnut sauce with aromatic spices and herbs.

# Needed Ingredients:

→ Meat

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

→ Base & Aromatics

04 - 2 tablespoons 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 tablespoons sugar, adjust to taste
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground turmeric
12 - 1/4 teaspoon ground cardamom (optional)

→ Garnish

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

# Directions:

01 - Sprinkle salt and black pepper evenly over the chicken or duck pieces.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until golden brown, about 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown 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 pomegranate molasses, water, sugar, ground cinnamon, turmeric, and optional cardamom. Mix thoroughly to combine.
06 - Bring the mixture to a gentle boil, then lower heat to maintain a simmer. Cover and cook for 1 hour, stirring occasionally.
07 - Remove the lid and continue simmering uncovered for 30 minutes, stirring frequently until the sauce thickens and walnut oil rises to the surface. Adjust seasoning and sweetness as needed.
08 - Dish out the stew hot, garnished with optional pomegranate seeds and chopped parsley. Serve alongside steamed basmati rice.

# Expert Hints:

01 -
  • It tastes like you've been cooking all day, but most of that time is hands-off simmering.
  • The sauce is impossibly luxurious—walnut oil, pomegranate tang, and spice that somehow tastes both ancient and entirely new.
  • It actually gets better the next day, so you can make it without stress and reheat it beautifully.
02 -
  • The sauce will look too thin halfway through cooking—trust the process and let it reduce properly or you'll end up with soup instead of the luxurious coating you want.
  • Pomegranate molasses is not pomegranate juice, and using one for the other will ruin the whole dish, so read your label carefully.
  • Leftovers are genuinely better the next day once everything has melded, so don't hesitate to make this a day ahead.
03 -
  • Make this recipe twice and freeze one batch—it defrosts and reheats beautifully, and you'll have something spectacular ready whenever you need it.
  • If pomegranate molasses is hard to find in your area, certain online Middle Eastern grocers ship quickly and sell it at reasonable prices.
  • Serve with something cooling on the side like yogurt or cucumber salad to balance the richness, especially if you went heavier on the sweetness.
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