Fesenjan (Fisinjan) Recipes - Make This Persian Pomegranate Stew

Get ready to embark on a culinary journey with one of Persia's most beloved and iconic dishes: Fesenjan (Fisinjan)! This isn't just any chicken stew; it's a rich, nutty, and wonderfully sweet-tart masterpiece that will captivate your taste buds. Often called Persian pomegranate chicken or walnut pomegranate stew, Fesenjan is a celebration of unique flavors, perfect for cozy evenings or special gatherings.
Imagine tender chicken pieces, slow-simmered in a luxurious sauce made from finely ground walnuts and tangy pomegranate molasses. It’s comforting, complex, and surprisingly achievable in your home kitchen. We'll walk you through every step to create an authentic Fesenjan that rivals any restaurant.
Ready to discover the magic of Fisinjan recipes? Let's get cooking!

Ingredients

• Core Ingredients for Authentic Fisinjan:
• Chicken: 2.5 lbs (about 6-8 pieces) bone-in, skinless chicken thighs. Thighs are preferred because they stay incredibly juicy and stand up beautifully to the long simmering process, absorbing all the wonderful flavors.
• Walnuts: 3 cups (about 12 oz or 340g) fresh, untoasted walnut halves or pieces. Look for walnuts that smell fresh and have a creamy color; avoid any that smell bitter or rancid. Grinding them finely is key for the sauce's texture and to release their oils.
• Pomegranate Molasses: 1 cup (240ml) high-quality pomegranate molasses. When shopping, check the label – it should ideally contain 100% pomegranate or a very high percentage with minimal added sugar. Brands can vary in sweetness and tartness, so be ready to adjust later.
• Onions: 2 large yellow onions, finely chopped.
• Turmeric: 1 teaspoon ground turmeric.
• Cinnamon: ½ teaspoon ground cinnamon.
• Saffron (Optional): A pinch of saffron threads, bloomed in 2 tablespoons of hot water, for an extra aromatic touch and beautiful color.
• Sugar: 2-4 tablespoons granulated sugar, or to taste. This is used sparingly to balance the tartness of the molasses; you'll adjust the final sweetness at the end.
• Stock or Water: 4 cups (960ml) chicken stock or water.
• Salt: 1 teaspoon, plus more to taste.
• Black Pepper: ½ teaspoon, freshly ground, plus more to taste.
• Olive Oil: 2 tablespoons, for browning chicken and sautéing.
• US Shopping Guide & Substitutions:
• Regular Grocery Store: You'll easily find chicken, walnuts, onions, turmeric, cinnamon, and sometimes even bottled pomegranate juice (for homemade molasses).
• "International Aisle" or Middle Eastern Markets: This is your best bet for authentic pomegranate molasses and saffron. These specialty stores often have the best quality and selection.
• Online Stores: For unique or hard-to-find specialty ingredients, online retailers are a great resource.
• Can't Find Pomegranate Molasses? You can make a simple homemade version! Simmer 4 cups of 100% pomegranate juice over medium-low heat until it reduces to about 1 cup of thick, syrupy liquid (this takes about 45-60 minutes). This will be a good substitute for the store-bought variety.
• Chicken Breast Substitution: If you prefer boneless chicken, you can replace a portion of the chicken thighs with boneless, skinless chicken breast. Just be aware that breast meat cooks faster and can dry out if overcooked. Add it later in the simmering process.
• Gluten-Free & Nut Allergies: Fesenjan is naturally gluten-free. However, for nut allergies, there's no true Fesenjan without walnuts. Swapping with other nuts like peanuts or almonds won't yield a traditional result.
• Equipment You’ll Need:
  Heavy Dutch Oven or Wide Pot with Lid: Essential for slow simmering and even heat distribution.
  Food Processor or Blender: For finely grinding the walnuts. A mortar and pestle can work too, but it will take more time and effort to achieve the fine texture.
  Wooden Spoon: For stirring.
  Ladle: For serving.
  Fine Mesh Skimmer (Optional): For skimming excess oil.
• Before You Start Checklist:
  Bring chicken to room temperature (about 15-20 minutes) for more even cooking.
• Chop your onions finely.
  Measure out your walnuts and pomegranate molasses.
  Have a baking sheet or skillet ready for toasting walnuts.

Directions

1. Toast & Grind the Walnuts
2. Toast: Spread the walnuts in a single layer on a baking sheet or in a dry skillet over medium heat. Toast for 5-7 minutes, stirring frequently, until they are fragrant and lightly golden. Be careful not to burn them, as burned walnuts will make your stew bitter.
3. Cool: Let the toasted walnuts cool completely. This step is crucial for achieving the best texture when grinding and prevents them from turning into oily butter too quickly.
4. Grind: Once cooled, transfer the walnuts to a food processor or blender. Pulse until they are very finely ground, resembling fine sand or meal. Stop before they turn into a paste or butter. Over-processing can release too much oil prematurely.
5. Brown the Chicken
6. Prepare Chicken: Pat the chicken thighs thoroughly dry with paper towels. Season generously with salt and black pepper.
7. Brown: Heat 1 tablespoon of olive oil in your heavy Dutch oven or pot over medium-high heat. Once hot, add the chicken thighs in a single layer, without overcrowding the pan. You might need to do this in batches.
8. Cook: Brown the chicken for 4-5 minutes per side, until deeply golden. This browning step is essential as it builds a rich, deep flavor in both the meat and the eventual sauce. Remove the browned chicken and set aside, keeping it warm.
9. Build the Onion Base
10. Sauté Onions: In the same pot with the leftover chicken fat (add another tablespoon of olive oil if needed), add the chopped onions. Reduce the heat to medium-low and sauté for 8-10 minutes, stirring occasionally, until they are very soft and translucent, turning golden.
11. Add Spices: Stir in the ground turmeric and cinnamon (and bloomed saffron, if using). Cook for another minute, stirring, until the spices are fragrant.
12. Deglaze: Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor and will dissolve into your sauce.
13. Start the Stew Base
14. Combine: Return the browned chicken to the pot with the onions. Pour in the 4 cups of chicken stock or water. Bring to a gentle simmer.
15. Remove Chicken: Once simmering, remove the chicken pieces again and set them aside. We'll add them back later to finish cooking in the completed sauce. This ensures the chicken doesn't overcook while the walnut sauce develops.
16. Slow-Simmer the Walnut Sauce
17. Add Walnuts: Stir the finely ground walnuts into the simmering broth in the pot.
18. Simmer: Reduce the heat to very low, cover the pot, and let the walnut sauce simmer gently for 45-60 minutes. Stir occasionally to prevent sticking. During this time, the sauce will thicken significantly, darken to a deep brown color, and you'll start to see small beads of walnut oil rise to the surface. This long, slow simmer is where much of the complex flavor of Fesenjan develops – don't rush it!
19. Add Pomegranate Molasses & Balance Flavors
20. Stir In Molasses: Stir in ¾ cup of the pomegranate molasses and 2 tablespoons of sugar into the walnut sauce.
21. Taste Test: Taste the sauce. It should be pleasantly tangy, rich, and slightly sweet, but not overwhelmingly sour or sweet. This is your base flavor. Remember, you'll fine-tune the sweetness and sourness at the very end.
22. Finish Cooking the Chicken in the Sauce
23. Return Chicken: Gently return the reserved chicken thighs to the pot, nestling them into the thick walnut sauce.
24. Final Simmer: Cover the pot again and simmer gently for another 30-45 minutes, or until the chicken is fall-apart tender. You'll know it's ready when the meat easily pulls back from the bone and can be shredded with a fork.
25. Optional Skim: If desired, you can gently skim any excess walnut oil from the surface of the stew and reserve it for another use (like drizzling over rice or roasted vegetables).
26. Final Seasoning & Texture Check
27. Adjust Flavors: Taste the Fesenjan again. Now is the time to fine-tune it!
    1. For more tartness: Add additional pomegranate molasses, one tablespoon at a time, until desired tang is reached.
    2. For more sweetness: Add small amounts of sugar (1-2 teaspoons at a time), stirring until dissolved, until the flavor is balanced to your liking.
    3. Adjust Salt & Pepper: Add more salt and black pepper as needed.
28. Adjust Texture:
    1. If too thick: Whisk in ¼–½ cup of hot stock or water until the desired consistency is reached, then simmer briefly.
    2. If too thin: Simmer the stew uncovered for 5-10 minutes, stirring more frequently, to allow it to reduce and thicken. Alternatively, whisk in a tablespoon of very finely ground walnuts.
29. Remember: The sauce will continue to thicken slightly as it cools.