Easy Persian Walnut Stew - Fesenjoon

Fesenjan, a tasty traditional Persian Walnut Stew served on a plate.

5 from 1 vote

Easy Persian Walnut Stew - Fesenjoon

Fesenjoon has layers of earthy flavors from the nuttiness of creamed walnuts and tanginess from the delicious addition of pomegranate molasses webbed in shredded chicken, then served over steamed white rice.

Prep Time10

Cook Time45

Total Time55

Course: dinner, lunch, Main Course

Cuisine: Middleeastern, Persian

Keyword: chicken, Fesenjoon, nutty, Persian Food, Walnut stew

Servings: Servings

Author: Lama

Equipment

Blender

Ingredients

1 ½ lbs Chicken Breast about 3 pieces
12 cups Water for boiling
1 Onion slice helps remove odor
1 Cinnamon stick small_ helps remove odor and adds warmth
8 cups raw Walnuts ready to eat
2 Bouillon cubes optional if using broth
1 cup Pomegranate molasses adjust to taste
½ teaspoon Seven spices or All spice
2 tablespoons Salt or to taste
1 Lemon juice or ¾ teaspoon Citric acid

Instructions

Cook the Chicken

Add chicken to a medium pot with 12 cups water.
Optional but recommended: add one slice of onion and one small cinnamon stick to remove chicken odor.
Bring to a boil and skim off foam/gunk from the surface using a spoon.
Simmer for 25–30 minutes, until fully cooked. Remove chicken and set aside to cool. Save the broth — this will be used for blending.
Tip: You may discard the broth and use fresh water if preferred, but using broth adds deeper flavor.

Blend the Walnuts (In Batches)

This is key to achieving a creamy, silky texture: Add 4 cups walnuts + 4 cups chicken broth (or water) to a high-speed blender.
Blend until completely smooth and creamy. Pour into a large pot.
Repeat with the second batch (4 cups walnuts + 4 cups liquid).
Lightly rinse blender with water to remove walnut residue.

Shred the Chicken (Easy Blender Hack)

Add cooked chicken one piece at a time into the rinsed blender.
Pulse a few times — this shreds the chicken perfectly without over-processing.
Transfer shredded chicken directly into the walnut pot.

Season & Simmer

Add to the pot Bouillon cubes (if not using broth), pomegranate molasses, seven spices or allspice, salt, and lemon juice or citric acid.
Stir well, then bring to a gentle boil.
Lower the heat and simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust sweetness, tanginess, and salt to preference.

Serve

Serve warm over steamed white rice or vermicelli rice. Letting it sit for 5–10 minutes before serving allows flavors to deepen even more.

Video

Notes

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.

Nutrition