Fesenjan
فسنجان
Chicken braised in a thick, dark sauce of ground walnuts and pomegranate molasses. Sweet, sour and rich.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: فسنجان.
- Prep
- 20 min
- Cook
- 2 hr 15 min
- Rest
- None
- Total
- 2 hr 35 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Fesenjan is a khoresh of ground walnuts cooked slowly with pomegranate molasses until the walnut oil separates and the sauce turns the colour of dark chocolate. Chicken thighs braise in it. The balance is sweet and sour, adjusted at the end with sugar or more molasses depending on how tart your molasses is. It takes little effort but a long, low simmer, around two hours, with occasional stirring so the walnuts do not catch. Serve with plain steamed rice and pomegranate seeds if they are in season.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Chicken, bone-in thighs, skin removed800 g
- Walnuts, shelled, ground to a coarse meal300 g
- Pomegranate molasses, unsweetened if you can find it120 ml
- Onion, finely chopped1 large
- Neutral oil30 ml
- Turmeric2½ ml
- Cinnamon, ground2½ ml
- Sugar, to taste30 ml
- Saffron, ground and steeped in 2 tbsp hot water (optional)1 pinch
- Water700 ml
- Salt7.4 ml
- Black pepper2½ ml
- Pomegranate, seeds, to serve (optional)½
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Toast the ground walnuts in a dry heavy pot over medium heat, stirring, 5 minutes until fragrant. Do not let them colour much.
5 min
Step 2
Add the water to the walnuts, bring to a simmer, and cook uncovered on very low heat 45 minutes, stirring every 10 minutes. The mixture will thicken and start to show oil.
45 min
Watch: Walnuts sink and stick. Scrape the bottom each time you stir.
Step 3
Meanwhile soften the onion in oil in a frying pan 8 minutes. Add turmeric, then the chicken, and brown lightly on both sides, 6 minutes. Season.
15 min
Step 4
Add the chicken and onion to the walnut pot with the pomegranate molasses, cinnamon and 1 tablespoon of sugar. Cover and simmer very gently 75 minutes, stirring occasionally, until the sauce is thick, dark brown and glossy with separated walnut oil.
75 min
Step 5
Taste. Add more sugar if too sharp, more molasses if too sweet, and the saffron water if using. Simmer 5 minutes more. Serve with steamed basmati and scatter with pomegranate seeds.
5 min
Tip: The sauce should coat a spoon thickly. If it is thin, cook uncovered a little longer.
Nutrition
Per serving · estimate
- Calories
- 999 kcal
- Protein
- 79.9 g
- Carbs
- 56.7 g
- Fat
- 51.9 g
- Saturated fat
- 5.8 g
- Fibre
- 10.5 g
- Sugar
- 35.9 g
- Sodium
- 1290 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Tree nuts
- Gluten-free
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
Chicken thighs → Duck legs or small lamb meatballs
Duck is the older version. Brown it well and skim the fat before adding to the walnuts.
Tips
- Grind the walnuts in pulses. Overworked, they turn to paste and the sauce goes greasy too early.
- Pomegranate molasses brands vary wildly in sweetness. Taste yours before you measure the sugar.
History & culture
Fesenjan is a celebration stew, cooked for Yalda night, weddings and Nowruz, and for guests you want to impress. It comes from the Caspian north, where walnuts and pomegranates grow, but every region of Iran has a version. Some like it sweeter, some sharp enough to make you wince.
Walnut and fruit sauces for poultry appear in Persian court cooking of the Safavid era, and some writers link the dish to Gilan province. Duck was the original bird. Chicken took over in the 20th century as it became the cheaper and more widely available option.
Traditional — Duck or small meatballs are also traditional. Some northern cooks add a little grated pumpkin or squash to the walnuts.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Fesenjan take?
2 hr 35 min all in — 20 min prep, 2 hr 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free.
8 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Blender.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
How much sugar?
2 tbsp (to taste) of Sugar.
What can I use instead?
Chicken thighs → Duck legs or small lamb meatballs. Duck is the older version. Brown it well and skim the fat before adding to the walnuts.
What should I watch for?
Walnuts sink and stick. Scrape the bottom each time you stir.
Any tips from this recipe?
Grind the walnuts in pulses. Overworked, they turn to paste and the sauce goes greasy too early. Pomegranate molasses brands vary wildly in sweetness. Taste yours before you measure the sugar.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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