Persian · Dinner

Persian pomegranate-walnut chicken stew (fesenjan)

Name: Persian pomegranate-walnut chicken stew (fesenjan)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 cups raw walnut halves; 2 tablespoons neutral oil; 6 bone-in skin-on chicken thighs, about 3 pounds; 2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 1 large yellow onion, finely chopped; 1/2 cup pomegranate molasses, plus more to taste; 2 cups water, divided; 1 to 3 tablespoons granulated sugar, as needed; 1/4 teaspoon saffron threads, finely ground; 2 tablespoons hot water; Steamed basmati rice, for serving; 1/2 cup pomegranate arils, for serving

Chicken thighs slowly braised in a deep mahogany sauce of finely ground walnuts, sweet-tart pomegranate molasses, onion, and saffron.

About 2 hr 10 minTotal

About 2 hrActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
Best durable full-size pick
Cuisinart Custom 14-Cup Food Processor · DFP-14BCNY
View at Amazon
Another workable path: Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
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How we chose
Research-backed · reviewed Aug 2026
We matched bowl capacity and pulse control to the recipe, then checked exact model identity, included blades, motor specifications, warranty, cleanup, and storage burden. Kwilt has not cooked with this processor.
Cuisinart Custom 14-Cup Food Processor · DFP-14BCNY: The large work bowl and straightforward pulse control handle salsa and other household prep without forcing food into a small chopper in repeated batches. Trade-off: It is heavy, expensive, and needs meaningful cabinet or counter space; the fixed slicing disc is less flexible than newer systems.
Another workable path: Chop the ingredients by hand with a chef’s knife, keeping the pan juices and stopping at the recipe’s intended coarse texture.
Sources
Cuisinart DFP-14BCNY specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 cups raw walnut halves
2 tablespoons neutral oil
6 bone-in skin-on chicken thighs, about 3 pounds
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 large yellow onion, finely chopped
1/2 cup pomegranate molasses, plus more to taste
2 cups water, divided
1 to 3 tablespoons granulated sugar, as needed
1/4 teaspoon saffron threads, finely ground
2 tablespoons hot water
Steamed basmati rice, for serving
1/2 cup pomegranate arils, for serving

Instructions

Pulse walnuts in a until very finely ground but stop before they become paste. Heat oil in a Dutch oven, season chicken with 1 teaspoon salt and pepper, and brown skin-side down 6 minutes and on the second side 3 minutes; transfer to a plate.
Cook onion in the rendered fat over medium-low heat 10 minutes until pale gold. Stir in ground walnuts for 3 minutes, scraping constantly so their oils release without scorching.
Add pomegranate molasses, 1 1/2 cups water, and remaining salt. Return chicken skin-side up, bring to a gentle simmer, cover, and cook on low 55 minutes, stirring the sauce around the chicken every 15 minutes.
Uncover and simmer 20 to 30 minutes until chicken reaches at least 175°F and the sauce is dark, glossy, and thick enough to coat a spoon. Add remaining water only if walnuts threaten to catch. Balance the sauce with extra molasses for tartness or sugar one tablespoon at a time.
Bloom saffron in hot water for 10 minutes, stir it into the stew, and rest covered off heat 10 minutes; a little walnut oil rising is desirable. Serve with basmati rice and pomegranate arils.

IranPersian household and celebration cooking

From the table

About this recipe

Fesenjan is a Persian khoresh strongly associated with northern Iran, where finely ground walnuts and concentrated pomegranate are simmered into a dark, tart-sweet sauce around poultry or meatballs.

Fesenjan is a Persian khoresh strongly associated with northern Iran and made in many regional and household versions with poultry, meatballs, walnut or almond, and varying sweet-sour balance. This chicken-and-walnut branch keeps pomegranate assertive and lets the sauce slowly release its own nut oil. This Kwilt version follows the reviewed household adaptation: Follow the strong Persian-chef rating signal and AP family method, use accessible chicken thighs and pomegranate molasses, and preserve the slow walnut-oil release rather than shortcutting with starch.

Sources

Dinner does not stop at the recipe