A silky walnut sauce, bright pomegranate concentrate and fall chicken — fesenjan is the jewel-toned Persian stew your dinner rotation needs.
Fall is pomegranate season, which feels like the perfect moment to share my recipe for Fesenjan, also known as Fesenjoon—a rich chicken stew simmered with walnuts and pomegranate sauce.
Ripe, ruby-red pomegranates are now easy to find in most supermarkets. This jewel-like fruit is one of nature’s marvels, its glittering seeds tucked neatly inside, each bursting with a delightful pop of sweetness and tang. I’ve always been enchanted by both the color and taste of pomegranates, and they were a cherished part of my childhood every autumn.
My father would bring home a whole box of them, and I gladly did my part in polishing them off. Sometimes I’d peel away the skin to enjoy the seeds, but my favorite ritual was to roll and soften the whole fruit in my hands, pierce a small hole, and sip the juice straight from its shell—the freshest pomegranate juice imaginable. If you’ve never tried it that way, I recommend giving it a go!
Quantity | Ingredient |
|---|---|
1½ large | yellow onion, thinly sliced and fried golden (or 5 oz fried onions) |
2 lb | skinless chicken drumsticks or thighs (4–5 pieces) |
8 oz | walnut halves (≈ 2 cups) |
1/4 cup | cold water (for processing walnuts) |
1 cup | pomegranate concentrate (or pomegranate molasses with sugar — see Notes) |
1/4 tsp | kosher salt |
1/8 tsp | freshly cracked black pepper |
Pomegranate seeds | for garnish (optional) |
Served with: Persian steamed saffron rice (see note to refer to detailed rice method)
Food processor (to make walnut paste)
6-quart stockpot (or similar heavy pot)
Frying pan for onions (unless using frozen fried onions)
Pick through walnuts to remove any shell pieces. Add walnuts to a food processor and process until they become a tan-colored paste.
With the food processor running, add 1/4 cup cold water in a slow stream through the feed chute. Continue processing until the paste turns uniformly beige and smooth. (Stop and scrape down as needed.)
Fry the sliced onions in 3–4 Tbsp vegetable oil in a 6-quart stockpot until golden brown. (Alternatively, use pre-fried onions from the freezer.)
Remove the fried onions from the pot and set aside.
Add the chicken pieces to the same stockpot (no need to brown first) and top with the fried onions.
Spoon the walnut paste evenly over the fried onions and chicken. Sprinkle with kosher salt and cracked black pepper.
Drizzle the pomegranate concentrate over all the ingredients.
Bring the pot to a boil over medium heat, being careful: pomegranate concentrate can stick and burn quickly, so avoid high heat.
Reduce heat to medium-low, cover, and simmer 15 minutes.
Reduce heat to low, keep the pot covered, and simmer for an additional 1 hour 15 minutes (total simmer time after initial 15 min = 1 hr 30 min), or until the sauce has thickened and the chicken is fork-tender and falling off the bone.
Stir every ~15 minutes to prevent sticking. If the sauce hasn't thickened enough at the end, uncover and simmer about 10 minutes on low to reduce further.
Transfer fesenjan to a serving dish and sprinkle pomegranate seeds on top (if using).
Serve over steamed Persian saffron rice.
Pomegranate concentrate vs. pomegranate molasses: Concentrate (thicker syrup sold in Middle Eastern markets; Sadaf is recommended by the author) typically has a balanced sweet-sour profile. Pomegranate molasses is often more sour — if using that, add 1–2 tsp sugar to taste to balance acidity.
Walnut paste texture: The water is added gradually so the walnut paste becomes smooth but not oily-separated. Stop adding water once you reach a uniformly beige paste.
Onions: You can fry fresh sliced onions until golden, or use ready-fried onions from the freezer for speed and consistent color.
Avoid burning: Pomegranate concentrate can scorch — keep heat controlled and stir regularly, especially during the initial boil and early simmer.
Sauce thickness: Fesenjan should have a fairly thick, glossy sauce that clings to the meat; reduce uncovered if it’s too thin at the end.
Protein options: Fesenjan is commonly made with chicken, but can be prepared with turkey, small meatballs (koofteh), or duck. Cooking times will vary.
Serving: Traditionally served over saffron basmati rice. Garnish with pomegranate arils for seasonal freshness and color.
Vegetarian/vegan version: Replace chicken with seitan, roasted eggplant, or mushrooms; use vegetable broth and increase tomato/pomegranate balance.
Make-ahead: Fesenjan often benefits from resting — flavors meld and deepen when reheated the next day. Reheat gently on low with a splash of water if too thick.
Toasting walnuts: Some cooks lightly toast walnuts before processing for a deeper nutty flavor — watch closely to avoid bitterness.
