Iranian Fesenjan Stew (Printable Version)

Tender meat simmered in a tangy pomegranate and walnut sauce, offering sweet and savory depth.

# Needed Ingredients:

→ Meat

01 - 1.5 pounds boneless chicken thighs or duck, cut into large pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Base & Aromatics

04 - 2 tablespoons 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 tablespoons sugar, adjusted to taste
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground turmeric
12 - 1/4 teaspoon ground cardamom (optional)

→ Garnish

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

# Steps:

01 - Season the chicken or duck pieces evenly with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat and sauté the chopped onions until golden brown, approximately 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown on all sides, about 5 to 7 minutes.
04 - Stir in the finely ground walnuts and cook for 2 to 3 minutes, stirring constantly to avoid sticking.
05 - Pour in the pomegranate molasses, water, sugar, cinnamon, turmeric, and cardamom if using. Mix thoroughly to combine.
06 - Bring to a gentle boil, reduce heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
07 - Remove the lid and continue simmering for an additional 30 minutes, stirring frequently until the sauce thickens and oil separates from the walnuts. Adjust sugar and seasoning as needed.
08 - Serve hot, garnished with pomegranate seeds and chopped parsley if desired, accompanied by steamed basmati rice.

# Expert Advice:

01 -
  • The sauce is pure magic—pomegranate tart and walnut rich, creating depth that feels indulgent without being heavy.
  • It's actually easier than it looks, mostly just letting the pot do the work while you sip tea.
  • One batch feeds guests with leftovers that somehow taste even better the next day.
02 -
  • The sauce needs that full 90 minutes to thicken properly—don't rush it or you'll have a thin, unsatisfying result that tastes right but feels wrong.
  • Walnut oil rising to the top is your signal that the sauce has reduced enough; it's not a mistake, it's the sign you've done it correctly.
03 -
  • Grind your own walnuts the day before so they're fresh and fully awake when they hit the pot—store-bought ground can taste stale and slightly rancid.
  • Taste the sauce multiple times and adjust the sugar and pomegranate molasses to your preference; some people like it more tart, others want it sweeter, and there's no wrong answer as long as it tastes right to you.
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