Fesenjan: A Persian Pomegranate Chicken Stew That Will Transport You to Another World

This recipe for Fesenjan, a Persian pomegranate chicken stew, is one of my absolute favorites. It’s so fragrant and flavorful, and the pomegranate really makes it special. Every time I make it, I feel like I’m transported to another world.

I highly recommend giving this dish a try if you’re looking for something different and truly memorable.

Fesenjan: A Persian Pomegranate Chicken Stew That Will Transport You to Another World


  • 1-2 large yellow onions, chopped
  • unsalted butter
  • extra virgin olive oil
  • pomegranate molasses
  • 8 oz walnut halves (about 2 cups)
  • 2lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
  • chicken stock
  • sugar
  • turmeric
  • cinnamon ground nutmeg ground black pepper salt fresh pomegranate arils


  • Preheat oven to 350°F and spread walnuts in a single layer on baking sheet. Toast for 8-10 minutes, stirring occasionally, then remove from heat and let cool.
  • Pulse cooled walnuts in food processor or blender until finely ground.
  • In a large pan, melt 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat. Pat chicken dry with paper towels and add to pan, cooking in batches if necessary to not crowd the pan. Cook until golden brown on all sides, sprinkling with salt while they cook. Remove chicken from pan with slotted spoon or tongs and set aside.
  • Add another tablespoon of butter and tablespoon of oil to the same pan over medium low heat, then add chopped onions and sauté until translucent, stir occasionally to release browned bits from bottom of pan.
  • Return chicken pieces to the pan with onions, pour 2 cups chicken stock over top then bring mixture to a boil before reducing heat to a simmer, cover and simmer gently for 30 minutes stirring every so often.
  • Stir in ground walnuts, pomegranate molasses, sugar, spices,cover mixxruteand cook very low heat for 1 hour stirring.
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What are the key ingredients in fesenjan?

Fesenjan is a traditional Persian stew that is typically made with chicken, walnuts, and pomegranate molasses. The dish is often said to transport those who eat it to another world, and it’s not hard to see why!

The key ingredients in fesenjan are walnuts, chicken, ghee or olive oil, and pomegranate molasses. The walnuts add a rich and nutty flavor to the stew, while the pomegranate molasses gives it a sweet-tart kick. And of course, no Persian dish would be complete without some aromatic spices like cinnamon and cardamom.

If you’ve never had fesenjan before, you’re in for a real treat! It’s decidedly different from any other type of stew out there – but in the best possible way.

What are the health benefits of fesenjan?

The first thing you need to do is gather your ingredients. For the fesenjan, you will need chicken breasts, pomegranate molasses, ground walnuts, and ground cinnamon. You will also need a large pot or Dutch oven.

Next, brown the chicken in the pot or Dutch oven. Once the chicken is browned, remove it from the pot and set it aside.

In the same pot or Dutch oven, toast the ground walnuts until they are golden brown. Be careful not to burn them!

Once the walnuts are toasted, add in the pomegranate molasses and cinnamon. Stir until everything is combined.

Add the chicken back into the pot or Dutch oven and stir until coated with the sauce. Cover and cook on low for about 6 hours, or until cooked through.

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Where did fesenjan originate from?

In the Gilan province of northern Iran, beside the Caspian Sea, there is a dish that has been passed down through generations. This dish is called fesenjan, and it is a Persian stew made with chicken (or sometimes duck) and pomegranate syrup or molasses. Fesenjan is often served at weddings and special celebrations, but it can be enjoyed any time of year.

There are many theories about the origins of fesenjan. Some say that it was created by the cooks of Shah Abbas I, the fifth Safavid ruler of Iran who ruled from 1588 to 1629. Others believe that fesenjan originated in Gilan province during the reign of Shah Ismail I, the first Safavid ruler of Iran who ruled from 1502 to 1524. Regardless of its precise origins, fesenjan has become a beloved Persian dish that is enjoyed by people all over Iran (and beyond!).

If you have never tried fesenjan before, you are in for a treat! The combination of sweet and sour flavors, along with the creamy consistency provided by the ground walnuts (or almonds), makes for an incredibly flavorful and satisfying stew. So why not give this traditional Persian dish a try? You may just find yourself transported to another world entirely..

How did fesenjan come to be known by its current name?

Fesenjan has been around for centuries and is thought to have originated in Persia. The dish gets its name from the Persian word for walnut, which is one of the main ingredients.

The stew is traditionally made with chicken or duck, but there are also vegetarian versions that use mushrooms. Fesenjan is typically served over rice, but can also be enjoyed on its own.

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This dish is hearty and comforting, yet complex in flavor. The pomegranate molasses add a deep sweetness, while the ground walnuts give the stew a rich creaminess. Other ingredients like onions, garlic, and spices round out the flavors and make fesenjan truly unforgettable.

If you’ve never had fesenjan before, you’re in for a real treat! ThisStew will Transport You to Another World with its unique combination of flavors and aromas.

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