Fesenjan
Fesenjan is a Persian khoresh — a thick, dark stew — defined by two ingredients that shape its character completely: ground walnuts and pomegranate molasses. The walnuts are toasted and ground to a paste, then slow-cooked with the molasses until the mixture deepens to near-black, the sourness of pomegranate balancing the fat and bitterness of the nut. Chicken or duck is the most common protein, braised directly in the stew until it absorbs the sauce entirely. The balance between molasses and walnut — sour or nutty — is a personal and regional preference, adjusted throughout the cooking. Fesenjan is always served with Persian rice, the crisp tahdig crust below providing contrast to the rich, dark sauce above.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Traditional recipe
Authentic taste
Ingredients 4 servings
- 800g boneless chicken thighs, or 1 small duck (1.5kg) jointed
- 300g shelled walnuts, toasted and finely ground
- 120ml pomegranate molasses
- 2 large onions, finely chopped
- 3 tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 tbsp brown sugar (or to taste)
- 1 litre hot chicken stock or water
- Fresh pomegranate seeds, to garnish
- Salt and freshly ground black pepper
- Basmati rice, to serve
How to make it
- 1Toast 300g of walnuts in a dry pan over medium heat for 4–5 minutes, tossing constantly, until fragrant and slightly darker; cool, then grind to as fine a paste as possible in a food processor.
- 2In a heavy pot, heat 3 tbsp oil over medium heat; add the chopped onions and cook for 12–15 minutes, until deeply golden and sweet; stir in the turmeric, cinnamon, and nutmeg and cook for 1 minute.
- 3Season the meat with salt and pepper; add to the pot and brown for 4–5 minutes per side, just for colour; lift onto a plate.
- 4Add the walnut paste to the pot and stir with a wooden spoon for 3 minutes, until it starts releasing oil and smells toasted — this is the step that builds the sauce's depth.
- 5Pour in 1 litre of hot stock, return the meat with its juices, and simmer uncovered over low heat for 30–40 minutes, stirring often so the nut paste does not scorch.
- 6Add the pomegranate molasses and brown sugar; taste: the sauce should be tart-sweet and deeply savoury; continue to simmer over low heat for another 30–40 minutes, until the meat is fully tender, the sauce has darkened to almost black, and walnut oil rises to the surface.
- 7Adjust with salt, more molasses (for tartness) or sugar (to round it); serve over warm basmati rice, scattered with fresh pomegranate seeds.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
