What cut of chicken works best?

Bone-in, skinless chicken thighs provide tender texture and rich flavor. Boneless thighs can be used for quicker cooking.

How do I prepare the walnuts for the sauce?

Toast the walnuts in a dry skillet until fragrant, then grind them until coarse sand texture to thicken the sauce.

Yes, adjust pomegranate molasses and sugar amounts to balance the tart and sweet flavors to your liking.

Ground turmeric, cinnamon, and black pepper create aromatic warmth. A pinch of cardamom adds extra depth if desired.

Steamed basmati rice complements the stew’s rich sauce. It pairs well with Shiraz wine or tart cranberry juice.

A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered with walnuts and pomegranate molasses offering classic flavors on a budget.

This budget-friendly fesenjan stew quickly became a family favorite for its depth of flavor and simplicity.

Poultry: 800 g (about 6) bone-in skinless chicken thighs
Nuts: 150 g (1 1/2 cups) walnut halves or pieces
Produce: 1 large onion finely chopped, 2 garlic cloves minced
Liquids: 750 ml (3 cups) water or unsalted chicken broth
Condiments: 100 ml (about 1/2 cup) pomegranate molasses
Pantry: 2 tbsp vegetable oil
Spices: 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp ground black pepper, 1/2 tsp salt (plus more to taste)
Sweetener: 1–2 tbsp sugar (to taste optional)

Toast Walnuts:: Toast the walnuts in a dry skillet over medium heat for 5–7 minutes until fragrant. Let cool then finely grind in a food processor until resembling coarse sand.
Sauté Aromatics:: In a large pot heat oil over medium heat. Sauté the onion until soft and golden about 8 minutes. Add garlic and cook 1 minute more.
Spice It Up:: Stir in turmeric and cinnamon cook for 30 seconds until aromatic.
Brown Chicken:: Add the chicken thighs season with salt and pepper and brown lightly on both sides about 4–5 minutes.
Add Walnuts and Liquid:: Sprinkle in the ground walnuts and pour in water or broth. Bring to a boil then reduce heat to low cover and simmer for 30 minutes stirring occasionally.
Finish Stewing:: Stir in pomegranate molasses and sugar (if using). Continue simmering uncovered for another 30–40 minutes stirring often until the sauce thickens and the chicken is very tender. Adjust salt and sugar to taste.
Serve:: Serve hot over steamed basmati rice.

This stew brings our family together especially during colder months where it’s enjoyed with warm bread and casual conversations.

Large pot or Dutch oven, skillet, food processor or blender, wooden spoon

Contains tree nuts (walnuts). May contain allergens if using commercially prepared pomegranate molasses or broth—check labels.

Calories approximately 540 Total Fat 34 g Carbohydrates 21 g Protein 37 g per serving

Enjoy this flavorful stew as a comforting main dish perfect for sharing with loved ones.

→ What cut of chicken works best?: Bone-in, skinless chicken thighs provide tender texture and rich flavor. Boneless thighs can be used for quicker cooking.
→ How do I prepare the walnuts for the sauce?: Toast the walnuts in a dry skillet until fragrant, then grind them until coarse sand texture to thicken the sauce.
→ Can I adjust the sweetness and tartness?: Yes, adjust pomegranate molasses and sugar amounts to balance the tart and sweet flavors to your liking.
→ What spices enhance the stew’s flavor?: Ground turmeric, cinnamon, and black pepper create aromatic warmth. A pinch of cardamom adds extra depth if desired.
→ What should I serve with this dish?: Steamed basmati rice complements the stew’s rich sauce. It pairs well with Shiraz wine or tart cranberry juice.