Fesenjan

Name: Fesenjan
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5 servings
Cuisine: Iran
Ingredients: 2 lbs chicken thighs or duck pieces; 2 cups walnuts, finely ground; 1.5 cups pomegranate molasses; 1 onion, chopped; 2 tbsp sugar; 1/2 tsp cinnamon; 2 tbsp oil; Salt and pepper, to taste

5 servings20 min prep60 min cookMedium Iran

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The Story Behind It

The Tale of Fesenjan

Story updated September 17, 2026

This pomegranate-and-walnut stew is one of Iran's oldest documented dishes, appearing in Persian texts for centuries and historically served at royal banquets. It's especially associated with Caspian regions like Gilan, where pomegranates and walnuts are abundant, and remains a festive fixture at Iranian weddings.

Ingredients

Scale:· 5 servings

2 lbs chicken thighs or duck pieces
2 cups walnuts, finely ground
1.5 cups pomegranate molasses
1 onion, chopped
2 tbsp sugar
1/2 tsp cinnamon
2 tbsp oil
Salt and pepper, to taste

Instructions

1Toast ground walnuts in a dry pan until fragrant, then add water to make a paste and simmer 20 minutes, stirring often.
2In a separate pot, heat oil and brown the chicken pieces with the onion.
3Add the walnut paste, pomegranate molasses, sugar, and cinnamon to the chicken.
4Simmer uncovered on low heat for 40-45 minutes, stirring occasionally, until the sauce is thick and deep reddish-brown and the oil rises to the surface.
5Adjust sweetness and tartness with more sugar or pomegranate molasses to taste.
6Serve over steamed basmati rice.

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