Main Course · Dinner · Middle Eastern ·

Nutty Iranian Fesenjan with Walnuts and Pomegranate

Name: Nutty Iranian Fesenjan with Walnuts and Pomegranate
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Chicken Thighs, 4 — skinless, bone-in; Salt, to taste; Black Pepper, to taste; Walnuts, 2 cups, ground; Vegetable Oil, 2 tablespoons; Onion, 1 large, finely chopped; Chicken Stock, 1½ cups; Pomegranate Molasses, 1 cup; Sugar, 2 tablespoons; Cinnamon, 1 teaspoon; Turmeric, ½ teaspoon; Fresh Pomegranate Seeds; Chopped Parsley

This traditional Iranian dish combines the deep flavors of walnuts and pomegranate to create a unique sweet and tangy stew perfect for any occasion.

5(672 reviews)

·By Ethan Brooks·August 3, 2025

Nutty Iranian Fesenjan with Walnuts and Pomegranate — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken

For the Stew Base

For the Garnish

Nutrition

Per serving

Calories: 837 kcal
Protein: 34.1 g
Carbs: 52.1 g
Fat: 58.2 g
Fiber: 6.2 g

Whole recipe

Total

Calories: 3346 kcal
Protein: 136.5 g
Carbs: 208.5 g
Fat: 232.84 g
Fiber: 24.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken Thighs 4 — skinless, bone-in	840	96	0	48	0
Salt to taste	0	0	0	0	0
Black Pepper to taste	5	0.3	1.5	0.1	0.6
Walnuts 2 cups, ground	1560	35	32	156	16
Vegetable Oil 2 tablespoons	240	0	0	28	0
Onion 1 large, finely chopped	60	1.5	14	0.1	2
Chicken Stock 1½ cups	15	1.5	1	0.5	0
Pomegranate Molasses 1 cup	520	2	132	0	4
Sugar 2 tablespoons	96	0	25	0	0
Cinnamon 1 teaspoon	6	0.1	2	0.04	1.4
Turmeric ½ teaspoon	4	0.1	1	0.1	0.8
Fresh Pomegranate Seeds	0	0	0	0	0
Chopped Parsley	0	0	0	0	0

These estimates are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Chicken

1
Season Chicken
Season chicken thighs with salt and pepper.
2
Heat Oil
In a large pot, heat vegetable oil over medium heat.
3
Brown Chicken
Brown chicken thighs on both sides, then remove and set aside.

Making the Stew Base

1
Sauté Onions
In the same pot, sauté the onions until soft and translucent.
2
Cook Walnuts
Stir in the ground walnuts and cook for 5 minutes.
Tip: Be careful not to burn the walnuts or they will become bitter.
3
Combine Ingredients
Add in the chicken stock, pomegranate molasses, sugar, cinnamon, and turmeric.
Tip: Adjust the sweetness to your taste by adding more or less sugar.

How to Make Nutty Iranian Fesenjan with Walnuts and Pomegranate

Total time: 4 h · Yields 4 servings

1
Bringing to a Slow Simmer
Return the chicken to the pot and cover it with the walnut and pomegranate mixture.
2
Reducing the Sauce
Allow it to simmer on low heat, stirring occasionally, for about 2 hours until the sauce thickens.
3
Final Flavor Balance
Taste and adjust seasoning with salt, pepper, or more sugar as needed.