Fesenjoon

Ingredients:

Preparation mode:

👉 Fesenjan (often spelled fesenjoon) is one of the most celebrated stews of Iran, served at weddings and on Yalda night. Ground toasted walnuts cook slowly with pomegranate molasses until the sauce turns almost chocolate-brown, and the oil from the nuts rises to the top – a sign it is ready.

🍳 How to Make Fesenjan

1. Toast the walnuts. Toast the walnuts in a dry pan over medium heat for 5–6 minutes, stirring, until fragrant. Cool, then grind them in a food processor as finely as possible, almost to a paste.
2. Cook the walnut base. Put the ground walnuts in a heavy pot with the stock. Bring to a simmer and cook gently, partly covered, for 30 minutes, stirring often so it does not catch.
3. Brown the chicken. Meanwhile heat the oil in a frying pan, season the chicken with salt, pepper and turmeric and brown on both sides. Remove, then soften the onion in the same pan for 8 minutes.
4. Combine. Add the onion, chicken, pomegranate molasses, sugar and cinnamon to the walnut pot. Stir well.
5. Simmer. Cover and simmer on low heat for 45–60 minutes, stirring now and then, until the chicken is very tender, the sauce is dark and thick and a layer of walnut oil appears on top.
6. Balance and serve. Taste and adjust with more molasses (for sourness) or sugar (for sweetness). Serve over basmati rice, scattered with pomegranate seeds.

💡 Tips

• The longer and slower it cooks, the darker and deeper the sauce becomes.
• Some families make it with duck or meatballs instead of chicken.
• It tastes even better the next day.

❓ FAQ

Should fesenjan be sweet or sour?
Both – the balance depends on the region and family. Northern Iran tends to like it more sour.

Why is my sauce not dark?
Give it more time on low heat; the colour develops as the walnuts and molasses cook together.

👉 More Middle Eastern dishes: browse all recipes.

Footnotes:

Persian khoresh fesenjan: tender chicken slowly braised in a dark, glossy sauce of toasted walnuts and pomegranate molasses – sweet, tart and rich.