Iranian Fesenjan Stew (Printable Version)

Tender meat in a rich pomegranate and walnut sauce with balanced sweet 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)

# Method:

01 - Season chicken thighs or duck pieces evenly with salt and black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté 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 the finely ground walnuts and cook for 2 to 3 minutes, stirring constantly to avoid sticking.
05 - Pour in pomegranate molasses, water, sugar, ground cinnamon, turmeric, and optional cardamom. Mix thoroughly to combine.
06 - Bring mixture to a gentle boil, then 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 the sauce thickens and walnut oil rises to the surface. Adjust seasoning and sweetness as desired.
08 - Serve hot, garnished with pomegranate seeds and chopped fresh parsley if desired, accompanied by steamed basmati rice.

# Expert Hints:

01 -
  • The sauce does something magical—it's tangy, slightly sweet, and impossibly rich all at once, like nothing else you've made before.
  • One pot, one hour, and your kitchen smells like a Persian spice market; people will ask what's cooking before they even walk in the door.
02 -
  • Don't skip the uncovered simmering—that's when the magic happens and the sauce transforms from soup-like to silky and rich.
  • Pomegranate molasses is not the same as pomegranate juice concentrate; one is acidic and complex, the other is just sweet—get the real thing from a Middle Eastern market.
03 -
  • If your sauce seems too thick at the end, thin it with a bit of water or stock; if it's too thin, let it keep simmering uncovered for another 10 minutes.
  • Toast your walnuts lightly in a dry pan before grinding them—it's a small step that makes the final stew taste noticeably deeper and more complex.
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