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Easy Persian Walnut Stew—Fesenjoon is a family favorite! Derived from the Northern Iranian Hills, Fesenjoon, or Khoresh-e Fesenjan as known in traditional Persian, is one of the most loved Iranian dishes served over a bed of steamed rice. Fesenjan has layers of earthy flavors from the nuttiness of creamed walnuts and tanginess from the delicious addition of pomegranate molasses.
Fesenjan, A Rich and Flavorful Walnut Stew
This dish is really easy to make! There is a reason it gained its popularity in its homeland, where walnut and pomegranate trees grow. The pomegranate is a symbol of immortality and fertility in Persian culture.
Iran is one of the three major walnut producers, alongside China and the USA. Iran is one of the centers for the diversity and cultivation of walnuts in the Middle East.
My mom used to make this dish all our lives! She learned it from her friends back in Lebanon, and she has made it since. I was always intimidated to make it since my mom does not measure.
Luckily, my best friend came to visit me in Florida, and her request was to make her the walnut stew my mom has always made. I called my mom and began to cook. I came up with measurements myself and nailed it!
Table of Contents
Recipe Overview
Cuisine: Persian (Iranian)
Cooking Method: Simmered Stew
Skill Required: Intermediate
Signature Taste: Nutty, tangy, and slightly sweet; creamy texture
Diet Info: Gluten-free
What Makes Fesenjan Special
Perfect Balance of Flavors: The mix of savory and zesty is a great way to move away from the bland and ordinary dishes we get so used to whipping up. Walnut and pomegranate molasses bring a balance of nutty flavors with a slight tanginess. Exotic, rich, and comforting!
Creamy Texture: Fesenjan has a creamy, wholesome texture although it does not include dairy or cream. This luxurious texture comes from blended walnuts which enhance the nutty profile of your dish.
Nutrient-Packed Ingredients: Fesenjan calls for walnuts and lean chicken, so it is packed with protein making this dish both delicious and nutritious.
A Closer Look at the Ingredients
Chicken Breast: It has a mild flavor which allows the flavors of walnuts and pomegranate molasses to show in every spoon.
Walnuts: They are the star ingredient in Fesenjan. They bring a creamy texture and earthy flavor especially when mixed with broth. Your stew will be wonderfully thick and smooth.
Pomegranate Molasses: The sweet and sour tang agent! It adds complexity and depth to the stew, which balances the richness of walnuts, creating the comforting dish of Fesenjan.
Bouillon Cubes: I like to use bouillon cubes for added richness and flavor!
Seven Spice or All Spice: I use this spice in many recipes, so I highly recommend you grab it! It adds warmth and subtle aromatic notes that enhance the comforting qualities of the stew.
Lemon Juice: It brightens the stew and enhances the pomegranate molasses’ tartness.
Variations of the Persian Walnut Stew
Vegan Fesenjan: To make this dish vegan-friendly, you can replace the chicken with veggies like mushrooms, eggplants, or cauliflower. You can also add chickpeas or lentils, which adds protein and a bit of extra texture to your stew.
Meat Fesenjan: You can replace the chicken with beef or lamb. Allow the meat enough time to become tender and soak up all the nutty, tangy flavors.
Spice Variations: For a more authentic Persian taste, you can add saffron for a fragrant hint that adds elegance to your dish. For other spice variations, you can add a pinch of cinnamon, cardamom, nutmeg, or turmeric for a special color.
Substitutions
Chicken Breasts: You can use chicken thighs, turkey breast, or shredded rotisserie chicken instead of chicken breast.
Walnuts: Although walnuts are the star ingredient that gives Fesenjan a special texture, you can replace them with cashews or almonds. Toast them before blending for a deep flavor.
Pomegranate Molasses: If you are out of pomegranate molasses or you simply don’t like to use it, you can replace it with a mix of balsamic vinegar and a bit of honey. This mixture will bring the tangy-sweet flavor, but it will have a slightly different taste.
How to Serve Fesenjan
Family Style: Prepare a pot of vermicelli rice and place it on the dinner table next to Fesenaj. Garnish the walnut stew with pomegranate seeds. Allow everyone to scoop the stew and rice to their liking. For a complete Persian meal, serve it with Tahdig. It is a crispy, golden rice formed at the bottom of a pot of Persian rice.
Side Dishes: You can serve different side dishes to enrich your dinner table. Try serving Refreshing Cucumber Salad, Roasted Eggplant with Burrata Salad Recipe, and Simple Skillet Flat Bread. A bowl of plain yogurt is a good option too.
DIY Tip
Try doing pomegranate molasses yourself! You need 4 cups of pomegranate juice, 1/2 cup sugar, and 1-2 tablespoons of lemon juice. Put them in a saucepan, stir them, and bring them to a gentle boil. Reduce the heat to low and then let it simmer for 45-60 minutes. Stir occasionally and check the consistency until it is enough to coat the back of a spoon. Allow it to cool, then store it in a clean airtight jar.
Storage
Refrigeration: You can store Fesenjan in an airtight container in the refrigerator. It can last up to 3-4 days. You may find it tastier the next day as the flavors keep melding.
Freezing: Allow Fesenjan to completely cool down, then store them in a freezer-safe container. You can freeze it for up to 2-3 months.
Reheating: Upon serving, place the stored stew in a pot over low heat. Stir occasionally until it is warm. If the stew is too thick, you can add a splash of water or broth. You can also reheat an individual portion in the microwave in 30-45-second intervals, stirring in between until it is warm enough for you.
Tips for Making Fesenjan
Use Fresh, High-Quality Walnuts: Buy fresh walnuts and make sure they are not bitter or acrid. If you will not use them directly, store them in an airtight container in the fridge or freezer for a longer shelf life.
Double the Joy: Prepare a double batch of Fesenjan, divide it into individual portions, and freeze them. Then, you can thaw and reheat only what you need and prevent multiple reheating.
Blend in Batches: To avoid a grainy mixture, you can blend walnuts and broth in small batches. This will ensure a smooth, creamy consistency.
Adjust your Stew: Taste the stew every now and then to adjust the flavors to your liking. You need a balance between sweetness, tanginess, and saltiness.
Serve Warm: Allow Fesenjan to slightly cool down before serving to allow the flavors to come through more distinctly.
Frequently Asked Questions
Regular molasses is made from boiling sugarcane or sugar beet to produce a thick syrup. It is slightly bitter and is usually used in sauces and marinades. However, pomegranate molasses is made from reduced pomegranate juice. It has a balanced sweetness and tartness, making it perfect for Middle Eastern dishes, stews, and dressing.
Fesenjan is perfect for meal prep. It tastes even better the next day. You can also store it in the fridge or freeze it until you need it. Reheat on the stove or in the microwave.
It might be because you used old walnuts or walnuts that are not well stored. It might be also because of pomegranate molasses. Some brands are more tart. It can be fixed by adding a bit of honey or salt.
More Recipes You Should Try
- Chicken Kafta
- Grilled Chicken Tikka (Tandoori Chicken)
- Air-Fried BBQ Chicken Wings
- Layered Rice Veggie Pilaf with Chicken Thighs (Chicken Kabsa)
- Best Chicken Gallaba
- Sweet, Spicy, & Crispy Asian Chicken
Easy Persian Walnut Stew – Fesenjoon
Equipment
- Blender
Ingredients
- 1 ½ lbs chicken Breast, about 5-6 pieces
- 12 cups water
- 8 cups walnuts, ready to eat
- 2 bouillon cubes
- 1 cup pomegranate molasses
- ½ teaspoon seven spices, or all spice
- 2 tablespoons salt, or to taste
- 1 lemon juice, or ½ teaspoon citric acid
Instructions
- In a medium pot, boil the chicken breasts in 12 cups of water for 25-30 minutes or until cooked. Remove the chicken from the water and place in a bowl. Then, shred the chicken once it cools down.
- Place the broth in a large bowl. In a blender, begin to add 8 cups of broth to 8 cups of walnuts. Blend well until creamy, and then place the creamed walnuts back into the pot. You can blend them 2 cups at a time!
- Once you have all the walnuts and broth blended, add in the shredded chicken, 1 cup pomegranate molasses, bouillon cubes, seven spices or all spice, lemon, and salt.
- Mix, taste, and adjust the lemon and salt to your liking. Allow the stew to simmer for 20 minutes. Serve over warm steamed vermicelli rice.
