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Fesenjon or Fesenjan| Persian Walnut Pomegranate Stew recipe, a Delicious Iranian dish

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Fesenjon {Persian Walnut Pomegranate Stew} (also called Fesenjan) is one of the authentic Iranian stews. Walnut kernels and sour pomegranate paste are used for cooking this stew which we, The Cookery Magazine group, will explain in the rest of this article.

Of course, people often use sour flavors, but different cities and provinces measure the amount of sourness or sweetness according to their horoscopes. Usually, sugar, dates, or Gheysi (a popular dried apricot in Iran) are used for sweetness.

Fesenjan is served in most regions of Iran. Apart from walnut kernels, which are the main ingredient of Fesenjon, this food is used in the north of the country, especially in Gilan regions, in cooking Fesenjon with game birds.

In the center of Iran, in the cooking of Fesenjon, the red meat of cattle is used in grated and finely chopped forms like meatballs.

Ingredients for making Fesenjon stew with chicken:

Chicken breast or thigh4 pcs
ground walnuts400 grams
Pomegranate paste4 tablespoons
tomato paste1.5 tablespoons
onion2 pcs
Sugar1 tablespoon
Salt and black pepperAs much as needed
Turmeric and oilAs much as needed

*The amount of sugar used depends on your taste; if you like sweet foods, you can add more sugar

TIPS before making Fesenjon:


The first thing about Fesenjan walnut is to grind it several times.

The next thing that makes the walnuts return all their oil to the stew is to grind the walnuts on the same day you want to make Fesenjan. Finally, fry the walnuts a little, then add the water to the pot.

Recipes to make Fesenjan (Persian Walnut Pomegranate Stew):

The first step:

To prepare a delicious Fesenjan stew with chicken, first, chop the onions into small pieces, then put a suitable pot on the heat and add the onion to the pan with a little oil and fry it well.

After the onion becomes golden, we add some turmeric and black pepper to it and continue roasting until the aroma of the spices comes out. Next, add the chicken pieces to the pot and fry well.

Note: We can use chicken meat in small pieces, like stewed meat, according to our taste.

The second step:

After all the chicken parts are fried, add 3 glasses of boiling water to the pot and wait until the water starts to boil.

Now we take the white foam on the water’s surface and throw it away.

At this step, we close the lid of the pot and let the chicken meat be half-cooked for 30 minutes.

While cooking the chicken meat, we put a suitable pot on the heat and add some oil to it.

The third step:

Add the ground walnuts to the pot and fry for a few minutes until their color darkens slightly.

Next, we pour a cup of cold water on the walnuts and let them cook on gentle heat, till their oil comes to the surface and appears.

After the walnuts release a little of their oil, we mix the tomato paste and the pomegranate paste into the pot containing the walnuts.

If desired, we can fry the tomato paste before adding it.

The fourth step:

After 30 minutes of adding the paste, we add half-cooked chicken meat to the pot, then add 2 glasses of cold water to the pot and let the stew cook for another 30 minutes on low heat.

After 30 minutes, when the stew is almost ready, taste it and add some salt.

If we want the taste of the stew not to be too sour, we add sugar and let it boil a few times with the stew.

The fifth step:

Like other traditional Iranian dishes, this stew will be tastier the longer it is cooked with gentler heat.

Finally, pour the stew into the desired dish and serve it with rice or kate.


Thank you again for being with us with an excellent, delicious, authentic Iranian recipe. Share your experiences with us, and if you have any tips to improve the food recipe, be sure to comment; thank you.

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