Fesenjoon (Pomegranate- Walnut Chicken Stew) Recipe

Name: Fesenjoon (Pomegranate- Walnut Chicken Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion finely diced; 1 tablespoon vegetable oil; 1 pound chicken skinless, cut into thin pieces; 2 cups walnuts; 3/4 cup pomegranate molasses; 2 cups water; 2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon cinnamon; 2 tablespoons sugar optional; 1/2 teaspoon cardamom optional; pomegranate seeds to garnish

Servings: persons

1 yellow onion finely diced
1 tablespoon vegetable oil
1 pound chicken skinless, cut into thin pieces
2 cups walnuts
3/4 cup pomegranate molasses
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
2 tablespoons sugar optional
1/2 teaspoon cardamom optional
pomegranate seeds to garnish

1
Finely grind walnuts in food processor, then toast in a pan 3 minutes until lightly browned.
2
Heat oil in pot to medium heat then add diced onion and saute until translucent.
3
Add the chicken pieces to the onions and cook for 5 minutes.
4
Add the toasted walnuts to chicken and onion and cook for 5-10 minutes to allow walnut oils to release and darken.
5
Add pomegranate molasses, water, salt, pepper and cinnamon to pot and let simmer, covered, on low heat for at least 1 hour, stirring frequently.
6
Add sugar if flavor is too tart for your taste. Can let simmer on low for up to 2 hours.
7
Serve with Persian basmati rice with saffron, and garnish with pomegranate seeds.
8
Optional: as a sugar substitute, mash one yam and blend it into the sauce. It will both sweeten and thicken the sauce.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 yellow onion finely diced, 1 tablespoon vegetable oil, 1 pound chicken skinless, cut into thin pieces, 2 cups walnuts, and more.

Yes, Fesenjoon (Pomegranate- Walnut Chicken Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fesenjoon (Pomegranate- Walnut Chicken Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions