Fesenjan {Persian Walnut Pomegranate Stew} (2024)

A delicious recipe for Fesenjan, aPersian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, thisluscious stew is bursting with Middle Eastern Flavor! Vegan adaptable. With a Video.

When we let go of insisting that we are who we think we are and that the world should give us exactly and only what we want, all things shine forth.

John Brehm (The Poetry of Impermanence, Mindfulness, and Joy)

Introducing Fesenjan(pronounced FESEN-joon)- a classic Persian dish made with chicken, ground walnuts and pomegranate -earthy, tangy and deep, Fesejan is soulful and oh so satisfying.

The flavorful sauce is sumptuous and rich fromthe ground walnuts, with a pleasant tanginess from the pomegranate molasses. The warming spices of turmeric, cinnamon and nutmeg add a whisper of the exotic, transporting you away to far-off places. And if you get the balance just right, Fesenjan is downright swoon-worthy!

This version can be made deliciously vegan with chickpeas! Or use chicken and chickpeas, if you prefer, as we have done here.

Origin of Fresenjan

Fesenjan originates from Northern Iran where pomegranates grow happily near the Caspian Sea. It is believed that pomegranates originated here and in the Persian culture, represented immortality and fertility. This traditional Persian stew dates all the way back to the Persian Empire (500 BC) and was often made on the night of winter solstice (calledYalda) the darkest night of the year. For more info on this beautiful Iranian winter tradition- visit here.

How to make Fesenjan | Video

Fesejan Ingredient Notes

• walnuts– earthy and rich creating so much flavor depth.
• chicken thighs (boneless, skinless) or sub chickpeas
• spices: turmeric,cumin,cinnamon stick (optional),cinnamon,nutmeg– magical flavor.
• orange zest– bright and tangy.
• chicken stock–or sub veggie broth.
• pomegranate molasses (or make your own- see notes)– this will set apart this dish, creating amazing exotic flavor.
• pomegranate seeds– beautiful and tasty for garnishing.

See the recipe card below for a full list of ingredients and measurements.

How to make Fesenjan

STEP ONE: It starts with toasting 2 cups of walnutswhich will become the base of the sauce. Using fresh walnuts (that are not bitter) is essential here.

Grind the toasted walnuts.

This week I’m partnering withCalifornia Walnutsto create this cozy dinner. The addition of toasted walnuts gives the stew a wonderful richness.

TIP: It is important to use fresh walnuts for this recipe, and I wanted to share how I keep nuts fresh by storing them in the freezer.

Freezing the walnuts keeps them from getting bitter.

STEP TWO: If using chicken, cut them into bite-sized pieces and brown and set aside. Keep in mind, you can keep this vegan with chickpeas!

STEP THREE: Caramelize the onions and garlic. Take your time here…this is where the flavor is developed.

STEP FOUR: Add the fragrant spices and toast them for a few minutes, intensifying the flavor. Add the orange zest.

Orange zest and Pomegranate Molasses both give this a tangy brightness.

STEP FIVE: Add the Pomegranate Molasses.

Pomegranate Molasses can be found in specialty grocery stores and ethnic markets, and sometimes in the ethnicsection of your grocery store, but if you can’t find it, just buy a little bottle of POM, (pomegranate juice) and make some at home – by reducing the juice in a saucepan.

(Just an FYI –it iseasiest if you make the Pomegranatemolassesahead, as it takes 45-55 minutes to reduce on the stove. See recipe notes.)

STEP SIX: Add the broth, the ground walnuts and the chicken and simmer, covered, for 45 minutes.

STEP SEVEN: Add the chickpeas. A quick note- you can also make this without the chickpeas- just add more chicken. See notes!

STEP EIGHT: Reduce the stew uncovered, until thickened, and the oil begins to rise and shimmer on the top.

STEP NINE: Garnish with fresh pomegranateand parsley.

Serve this with saffron-infused basmati rice or Tah Dig (Persian Rice).

I really love the adaptability of this stew. The flavorful toasty walnut base is sumptuous and luscious and really can be paired with many things.

The perfect way to celebrate winter solstice or delicious any time of year. Hope you love this Fesenjan Recipe as much as we do.

xoxoxo

Sylvia

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