Fesenjan (persian-style Chicken Stew)

Fesenjan is a traditional Persian chicken stew that features a rich and flavorful sauce made from ground walnuts and pomegranate molasses. This dish is a staple in Caspian cuisine and is often served during special occasions and holidays.

Fesenjan (persian-style Chicken Stew)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups walnuts, ground
  • 1 cup pomegranate molasses
  • 1 onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
  2. Add the chicken pieces to the pot and sprinkle with turmeric, cinnamon, salt, and pepper. Cook until the chicken is browned on all sides.
  3. Add the ground walnuts to the pot and stir to combine with the chicken and onions.
  4. Pour in the pomegranate molasses and enough water to cover the chicken. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
  5. Adjust the seasoning with salt and pepper if needed. The stew should have a thick and rich consistency.
  6. Serve the Fesenjan hot with steamed rice or Persian flatbread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Fesenjan is best served with steamed basmati rice and a side of fresh herbs, such as mint and cilantro.

Tips & tricks

To save time, you can use pre-ground walnuts instead of grinding them yourself.

Cost

$15