Main Course · Lunch · Dinner · Middle Eastern ·

Fragrant Persian Fesenjan

Name: Fragrant Persian Fesenjan
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Chicken Thighs, 6 skinless; Salt, 1 teaspoon; Ground Black Pepper, 1 teaspoon; Garlic, 2 cloves, minced; Olive Oil, 1 tablespoon; Walnuts, 2 cups, finely ground; Salt, 1/2 teaspoon; Cinnamon, 1/4 teaspoon; Onion, 1 large, finely chopped; Olive Oil, 2 tablespoons; Pomegranate Molasses, 1 cup; Sugar, 2 tablespoons; Chicken Stock, 2 cups; Pomegranate Seeds; Fresh Parsley, chopped

Fesenjan is a rich Persian stew featuring tender chicken cooked with ground walnuts and flavorful pomegranate molasses, offering a perfect balance of sweet and savory.

4.5(549 reviews)

·By Ethan Brooks·June 28, 2025

Fragrant Persian Fesenjan — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Walnut Paste

For the Sauce

For Garnishing

Nutrition

Per serving

Calories: 680 kcal
Protein: 29 g
Carbs: 34 g
Fat: 50.3 g
Fiber: 3.9 g

Whole recipe

Total

Calories: 4080 kcal
Protein: 173.9 g
Carbs: 203.9 g
Fat: 301.9 g
Fiber: 23.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken Thighs 6 skinless	1440	132	0	100	0
Salt 1 teaspoon	0	0	0	0	0
Ground Black Pepper 1 teaspoon	6	0.2	1	0.1	0.7
Garlic 2 cloves, minced	8	0.3	2	0	0.1
Olive Oil 1 tablespoon	120	0	0	14	0
Walnuts 2 cups, finely ground	1560	36	32	156	16
Salt 1/2 teaspoon	0	0	0	0	0
Cinnamon 1/4 teaspoon	2	0	0.5	0	0.4
Onion 1 large, finely chopped	60	1.7	14	0.2	2.8
Olive Oil 2 tablespoons	240	0	0	28	0
Pomegranate Molasses 1 cup	440	0	110	0	0
Sugar 2 tablespoons	100	0	27	0	0
Chicken Stock 2 cups	30	2.5	1	2.5	0
Pomegranate Seeds	72	1.5	16	1	3.5
Fresh Parsley chopped	2	0.2	0.4	0.1	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine Ingredients
In a large bowl, combine chicken thighs with salt, pepper, garlic, and olive oil.
2
Mix Well
Mix well to coat the chicken pieces evenly.
3
Refrigerate
Cover and refrigerate for at least 1 hour.

Preparing the Walnut Paste

1
Toast Walnuts
Place the ground walnuts in a dry pan over medium heat and toast lightly, stirring constantly, for about 3–4 minutes.
Tip: Be careful not to burn the walnuts; a light toast is sufficient.
2
Mix Spices
Transfer to a bowl and add salt and cinnamon, mixing thoroughly.
Tip: Use freshly ground walnuts for the best flavor and texture.

How to Make Fragrant Persian Fesenjan

Total time: 3 h 20 min · Yields 6 servings

1
Brown the Chicken
Heat olive oil in a large pot and sear the marinated chicken thighs until golden on both sides.
2
Caramelize the Onions
In the same pot, add chopped onions and sauté until golden brown.
3
Simmer the Stew
Return the chicken to the pot, add the walnut paste and sauces, then cover and simmer on low heat for 1½ hours.