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Easy Persian Walnut Stew - Fesenjoon

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
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine Middleeastern, Persian


  • 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


  • 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, shred the chicken once they cool down.
  • Place the broth in a large bowl. To a blender begin to add 8 cups of broth to 8 cups of walnuts. Blend well until creamy 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 lemon and salt to your liking. Allow to simmer for 20 minutes. Serve over warm steamed rice.
Keyword chicken, Fesenjoon, Persian Food, Walnut stew
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