Fesenjan (Northern Persian Pomegranate & Toasted Walnut Stew) – Authentic Iran Recipe

Ingredients for Fesenjan (Northern Persian Pomegranate & Toasted Walnut Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared chicken thighs (or butternut squash & mushrooms), prepped into bite-sized pieces
• 1.5 cups finely ground toasted walnuts, washed and trimmed
• 1 cup steamed saffron basmati rice
• 1 medium onion and 3 cloves garlic, finely minced with rich tangy pomegranate molasses
• 1.5 tbsp traditional Iran seasoning (turmeric, cinnamon pinch, caramelized onions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs (or butternut squash & mushrooms) for 5 minutes.
2. Add minced onion, garlic, rich tangy pomegranate molasses, and turmeric, cinnamon pinch, caramelized onions, stirring for 2 minutes until deeply aromatic.
3. Add finely ground toasted walnuts and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed saffron basmati rice right before serving warm.