How to make Fesenjān (Fesenjoon)

A regal iranian Pomegranate and Walnut stew

by Middle Eats
How to make Fesenjān

Fesenjān is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It’s commonly made with chicken or duck, and it has an amazing flavor. The ingredients combine to create a sauce that is tangy, rich, nutty, and has an amazing mouthfeel. This is one you should definitely try out!

  • How to make Fesenjān
  • How to make Fesenjān
  • How to make Fesenjān
  • How to make Fesenjān
  • How to make Fesenjān
  • How to make Fesenjān
  • How to make Fesenjān
  • How to make Fesenjān

Follow along with the 📝 recipes below👇🏾👇🏾

How to make Fesenjān
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Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1.5-2 kg (3-4 lb) Chicken or Duck
  • 300g (10.5 oz) Walnuts
  • 2 Medium Onions
  • 1L (1 Quart - 34 fl oz) Duck or Chicken stock
  • 60ml (1/4 cup) pomegranate molasses
  • 30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
  • 1 Tbsp Tomato Paste
  • 1 Tsp turmeric
  • 1/2 Tsp Cinnamon
  • Pinch (20-30 strands) of saffron


  1. Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here)
  2. Place your walnuts in a food processor or blender, and process into a cookie dough-like consistency
  3. Dice your onions into a medium or small dice
  4. Place your saffron in a mortar and grind it into a powder, then dissolve it in 60ml of hot water
  5. Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
  6. Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
  7. Remove the poultry and add in the onions, saute in the fat for about 2 minutes
  8. Add the turmeric once the onions start to soften and saute for 4-6 more minutes
  9. Deglaze the pot with a small amount of water, then add the walnut paste. Mix together to combine and stir constantly for 5 minutes
  10. Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
  11. Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water, and stock
  12. Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
  13. Add your poultry back to the pot, then turn the heat up to high
  14. 14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight-fitting lid
  15. Allow it to cook for 2 hours (1-hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
  16. Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
  17. Add the meat back to the pot, allowing it to warm through, then serve immediately
  18. Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review

Recipe video


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