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5 from 1 vote

Fesenjan, Persian Walnut Stew

When a Persian mom wants to surprise her family or plan for an important dinner party, the only thing that comes to her mind is Fesenjan. The Persian Walnut Stew, Fesenjan, or Fesenjoon is the pride of Iranian cuisine. 
Sweet, sour, tangy, and rich, none of them can describe the real taste of this Persian delicacy. Its magical aroma makes every hungry mouth drool and the hideous, yet somehow inviting look is the perfect reminder of the paradoxical sweet/sour nature of Fesenjan. 
Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Main Course
Cuisine: Persian
Keyword: Fesenjan
Servings: 4 persons
Calories: 2806kcal
Author: Shahab Shabani


  • Ingredients for 4:
  • 1 cup of ground Walnuts 1635 cal
  • 250 gr chicken breast or thigh 597 cal
  • 4 tbsp sweet pomegranate molasses 234 cal
  • 2 tbsp sour pomegranate molasses 120 cal
  • 2 tbsp cooking oil 80 cal
  • 1 medium-sized onion 120 cal
  • 1 tsp Saffron 10 cal
  • Salt and red pepper (10 cal)
  • We are going to need the main pot for preparing the walnuts and a side pot for cooking our chicken.


  • Step 1: In the side pot, saute diced onion until golden, then add the chickens, salt, and red pepper. Saute the chickens along with the onion just for a couple of minutes to get white color. Add 2 cups of boiled water and let it cook until you have soft, moist meat.
  • Tip: If you’re using a pressure cooker, you should only add 1 cup of boiled water.
  • Step 2: Saute the ground walnuts with oil in the main pot. For this part, low heat is required since ground walnuts burn easily. Add 2 cups of boiled water and let it simmer for at least 2 hours. The walnut is going to release its natural essence, which is going to make our dish rich and buttery.
  • Step 3: Now, you need to choose if you want the chicken boneless or not. If you are preparing it for a dinner party, it’s better to keep the bones intact. A chicken thigh covered in Fesenjan sauce gives the dish a well-needed elegant look. Now it’s time to add the chicken, pomegranate molasses, and saffron to the main pot, mix it a little bit, and let it cook for a half-hour.
  • Step 4: The final stage starts by tasting the sauce; if it is too sour, you can add some sugar to balance the taste.
  • Note: the dish must have some broth to avoid having a caramelized sauce. If your Fesenjan looks near caramelization, add ⅓ cup of boiled water.