Iranian Fesenjan with walnuts (Printable format)

A Persian stew blending tender meat, pomegranate molasses, and ground walnuts in a rich sauce.

# List of ingredients:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - ½ tsp salt
03 - ½ 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 - ½ tsp ground cinnamon
11 - ¼ tsp ground turmeric
12 - ¼ tsp ground cardamom (optional)

→ Garnish

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

# How to make it:

01 - Sprinkle chicken thighs or duck pieces evenly with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until golden brown, approximately 8 to 10 minutes.
03 - Add seasoned meat to the pot and sear on all sides until browned, about 5 to 7 minutes.
04 - Stir in finely ground walnuts and cook for 2 to 3 minutes, stirring continuously to prevent sticking.
05 - Pour in pomegranate molasses, water, sugar, ground cinnamon, turmeric, and optional cardamom. Mix thoroughly to combine all components.
06 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent burning.
07 - Remove lid and continue simmering for another 30 minutes, stirring frequently until sauce thickens and walnut oil surfaces. Adjust seasoning and sweetness to preference.
08 - Plate the stew hot, garnished with optional pomegranate seeds and chopped parsley. Best accompanied by steamed basmati rice.

# Expert Suggestions:

01 -
  • It tastes like you've been cooking all day, but it actually comes together in under two hours.
  • The interplay of sweet, sour, and savory is so perfectly balanced it feels almost sophisticated, yet deeply comforting.
02 -
  • The oil rising to the top in the final 30 minutes isn't a mistake—it's a sign the sauce is properly emulsified and the stew is almost done, so don't skim it off.
  • Pomegranate molasses varies wildly in tartness between brands, so taste as you add it rather than dumping in the full amount at once.
03 -
  • If you can find pomegranate molasses at a Middle Eastern or Persian market, the quality is usually superior and the price is often better than specialty food shops.
  • Grinding your own walnuts from whole nuts gives you fresher flavor and better control, though this step is entirely optional if you're short on time.
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