Home / Stews / Khoresht Fesenjan (Persian Pomegranate and Walnut Stew)
5 December, 2014

Khoresht Fesenjan (Persian Pomegranate and Walnut Stew)

Posted in : Stews on by : mnghamaty@gmail.com

Ingredients for Serving 4-6 persons

  • 6 to 8 chicken pieces
  • 1½ cup of walnuts
  • 1 large diced onion
  • 2 tablespoon of olive oil
  • ½ teaspoon of sugar (optional)
  • ½ orange juiced
  • 2 tablespoon of tomato paste
  • 1 tablespoon of pomegranate paste
  • 1 tablespoon of grandma’s molasses
  • 1½ cup of water (add more water after all the juice has evaporated)
  • 1 teaspoon of turmeric
  • ½ teaspoon of pepper (taste)
  • 1 teaspoon of salt (taste)
  • Directions – Walnut Sauce:

    There are many ways to prepare the sauce. The one shown here is in my opinion the easier way and requires less time. In a pot, add the cup of walnut, water, salt, pepper, tomato paste, pomegranate paste, molasses, and chopped onion. Let it simmer for 30 minutes. Take an immersion hand blender and puree this mixture. Once completed, you will have a beautiful walnut sauce. The sauce has to be as smooth as possible without any lumps.


    Over medium heat, in a large sauté pan add the olive oil and the rinsed chicken thighs, and breasts. Saute the chicken pieces on each side until they become golden brown in color and then turn it to the other side (about 5-6 minutes for each side). After browning the chicken, place the chicken in the walnut sauce. Add the water and salt, pepper, orange juice, and sugar. Place the lid on the pot and let it simmer and bring the water to boil. Leave the pot on medium heat and continue to cook the chicken pieces. This should take about 45 to 50 minutes. This stew is served over white basmati rice.


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