Iranian Fesenjan Stew (Printable version)

Persian stew with tender meat cooked in a rich pomegranate and walnut sauce, offering balanced flavors.

# What you need:

→ Meat

01 - 1.5 lbs boneless chicken thighs or duck, cut into large pieces
02 - 0.5 teaspoon salt
03 - 0.5 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 (adjust to taste)
10 - 0.5 teaspoon ground cinnamon
11 - 0.25 teaspoon ground turmeric
12 - 0.25 teaspoon ground cardamom (optional)

→ Garnish

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

# How to Make It:

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 chopped onions and sauté until golden brown, approximately 8 to 10 minutes.
03 - Add seasoned meat to the pot and brown on all sides for 5 to 7 minutes.
04 - Stir in ground walnuts, cooking for 2 to 3 minutes while stirring constantly to prevent sticking.
05 - Incorporate pomegranate molasses, water, sugar, cinnamon, turmeric, and cardamom if using; mix thoroughly.
06 - Bring mixture to a gentle boil, then reduce heat to low; cover and simmer for 1 hour, stirring occasionally.
07 - Uncover and simmer for an additional 30 minutes, stirring frequently until sauce thickens and walnut oil rises; adjust seasoning and sugar as needed.
08 - Ladle stew hot, garnished with pomegranate seeds and parsley if desired, alongside steamed basmati rice.

# Expert Advice:

01 -
  • The sauce is deeply layered, with a tartness that wakes up your palate and a richness that lingers long after the last bite.
  • It feels fancy enough for guests but forgiving enough that you can adjust sweetness and tang as you go.
  • Leftovers taste even better the next day, after the flavors have had time to settle and deepen.
02 -
  • Don't rush the onions, pale onions make a pale sauce, and you want that deep caramelized sweetness from the start.
  • Stir the walnuts constantly when you first add them, or they'll clump and scorch on the bottom of the pot.
  • The sauce will look too thin for the first hour, resist the urge to thicken it with anything other than time and patience.
03 -
  • Grind the walnuts finely but not into a paste, you want them to dissolve into the sauce, not turn oily and heavy.
  • If the sauce splits or looks greasy, a quick stir and a few more minutes of simmering usually brings it back together.
  • Taste the stew at the very end and adjust boldly, fesenjan should be vivid and balanced, not timid.
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