Iranian Fesenjan Stew (Printable Version)

Tender meat slow-cooked in a tangy pomegranate walnut sauce balancing sweet, sour, and savory notes.

# 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

# How-To Steps:

01 - Lightly season the chicken thighs or duck pieces with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add finely chopped onions and sauté until golden brown, approximately 8 to 10 minutes.
03 - Add the seasoned meat to the pot and brown evenly on all sides, about 5 to 7 minutes.
04 - Stir in the finely ground walnuts and cook while stirring constantly for 2 to 3 minutes to avoid sticking.
05 - Pour in the pomegranate molasses, water, and add sugar, ground cinnamon, turmeric, and optional cardamom. Mix thoroughly to combine all ingredients.
06 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to ensure even cooking.
07 - Remove the lid and continue to simmer uncovered for an additional 30 minutes. Stir frequently until the sauce thickens and walnut oil rises to the surface. Adjust seasoning and sugar as needed.
08 - Serve the stew hot, garnished with pomegranate seeds and chopped parsley if desired. Accompany with steamed basmati rice.

# Tips for Success:

01 -
  • The sauce tastes like autumn and celebration at the same time, with a complexity that seems impossible but feels inevitable once you taste it.
  • It's the rare dish that feels elegant enough for guests but simple enough that you're not stressed the whole time you're making it.
  • Leftovers actually improve over a day or two as the flavors deepen, which means you get to experience it twice.
02 -
  • Don't skip the browning step with the meat—that golden crust is where half the flavor lives, and rushing through it leaves your stew tasting flat.
  • The sauce will look too thin for most of the cooking time; trust the process and let those 90 minutes do their work, because the transformation happens quietly.
  • Pomegranate molasses and pomegranate juice are completely different things—molasses is reduced and thick and dark, and it's the actual ingredient that matters here.
03 -
  • Duck thighs are traditional and worth seeking out at specialty markets or online—they bring an earthiness that makes this dish feel like someone's grandmother is cooking with you.
  • If your pomegranate molasses is very concentrated, you can water it down slightly, but I've found that most bottles need exactly what the recipe calls for.
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