Iranian Fesenjan Tangy Stew (Printer-friendly)

Tender meat cooked in a rich sauce of pomegranate molasses and walnuts with warm spices for bold taste.

# What You'll Need:

→ Meat

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

→ Base & Aromatics

04 - 2 tbsp 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 tbsp sugar, adjust to taste
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground cardamom, optional

→ Garnish

13 - Pomegranate seeds, optional
14 - Chopped fresh parsley, optional

# Directions:

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

# Expert Advice:

01 -
  • The sauce tastes like velvet, rich and tangy with a sweetness that sneaks up on you.
  • It looks fancy but mostly takes care of itself once it starts simmering.
  • Leftovers get even better as the flavors settle and deepen overnight.
  • It works beautifully for a dinner party or a quiet Sunday at home.
02 -
  • If the sauce looks too thick, add water a few tablespoons at a time instead of pouring it all at once.
  • Do not skip browning the meat, even though it feels like an extra step, because it builds the flavor of the whole dish.
  • The walnut oil floating on top is not a mistake, it means the sauce is done and rich.
03 -
  • Grind the walnuts in a food processor until they look like coarse flour, not chunky pieces.
  • If the sauce tastes flat, a pinch of salt or a squeeze of lemon juice can wake it up.
  • Use a heavy pot so the bottom does not scorch during the long simmer.
Go back