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Fesenjan is a traditional Persian stew made with walnuts and pomegranate sauce. It is typically made with chicken in the north of Iran.
5 from 2 votes
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Course: Main Course
Cuisine: Persian
Keyword: Fesenjan
Prep Time: 1 hour
Cook Time: 4 hours
Servings: 4 people
Calories: 264kcal
Cost: $17


  • 300 gr walnuts
  • 2 onions
  • 4 pieces chicken (breast or thigh) or 1 kg cubed lamb or beef or meatballs
  • 4 tablespoons pomegranate paste
  • 8 cups water
  • 1 tablespoon vegetable oil
  • Salt and pepper to your taste
  • ¼ cup brewed saffron
  • 2 tablespoon sugar (to moderate the sour taste)


  • Grind the walnuts and saute them in a pan.
  • Saute diced onions in a pot.
  • Pout the meat in the pot and cover it with water.
  • After the chicken is half cooked (after 1.5 hours) add walnuts to the pot.
  • Add pomegranate paste
  • Add a pinch of salt and pepper.
  • Add saffron
  • Taste your stew and add sugar is needed to moderate the sour taste.
  • Cook your stew on a low heat and wait for 4 hours until the walnut’s oil leaks into the pot.
  • Serve Fesenjoon with a dish of rice.


Uniqop’s advice:

Be careful not to squash the walnuts. A bit of crunch makes your stew more delicious.
Sometimes there are sweet or sour pomegranate pastes available in the market. Pay attention while choosing your pomegranate paste.
Cooking the stew on low heat is a knack of more delicious flavor.
Always have some gravy left while cooking the meat for a tastier sauce.


Calories: 264kcal