Iranian Fesenjan Tangy Stew (Printable)

Tender meat cooked in a rich pomegranate and walnut sauce delivering balanced sweet and tangy flavors.

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

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but the magic happens in just under two hours.
  • The sauce is a flavor puzzle that keeps evolving with each spoonful—sweet, tangy, warm spices, all at once.
  • Once you master it, you've got a showstopper for any table that feels personal, not fussy.
02 -
  • Don't skip the initial browning of meat and onion; that caramelization is where the depth comes from, not just from the sauce ingredients themselves.
  • Ground walnuts will clump if you don't stir constantly when you first add them—use a wooden spoon and work methodically to keep them from sticking to the pot bottom.
  • The sauce thickens as it cools, so if it looks slightly looser than you want when you're plating, it'll be perfect by the next day.
  • Pomegranate molasses is not diluted vinegar; it has a particular flavor that nothing else quite replaces, so if you can't find it, the dish won't be the same.
03 -
  • Make fesenjan a day ahead; the flavors deepen as it sits, and the sauce reaches its ideal silkiness once it's cooled and warmed again.
  • If your walnuts are old or smell rancid, start over—walnut oils go bitter quickly and will ruin the whole dish.
  • Serve with saffron rice for the traditional pairing, but even plain steamed basmati rice lets the sauce shine.
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