Persian Chicken Stew

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, Published Mar 11, 2025

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This Persian Chicken Stew (Fesenjan) is definitely NOT your average ordinary stew! A deliciously rich stew with impossibly tender chicken cooked in a walnut and pomegranate molasses sauce. A sweet and sour sensation that is a feast for the senses!

A close-up of Persian chicken stew featuring cooked chicken pieces, walnuts, and pomegranate seeds, garnished with parsley. A cinnamon stick and a metal spoon complete the colorful, textured dish.

Looking for an aromatic chicken stew to change up your dinner time? You can’t go wrong with Persian chicken stew – an unusual recipe that with an addicting sweet n’ sour pomegranate molasses and walnut sauce. The combination sounds unlikely but it is inspired, bringing a great marriage of strong flavor and different textures to elevate the humble chicken stew.

It looks particularly pretty when presented scattered with jewel-bright pomegranate seeds – a celebratory meal that pairs beautifully with rice, brown rice, bulgur wheat or tabbouleh.

A pan with a golden handle contains a colorful stew of chicken, garnished with pomegranate seeds, herbs, and a cinnamon stick. The pan rests on a textured, green surface, with a teal cloth wrapped around the handle.

Persian Chicken Stew Ingredients
How to Make Persian Chicken Stew
Recipe Notes

Stews from around the world!

Persian Chicken Stew with Walnuts and Pomegranate Recipe

Persian Chicken Stew Ingredients

Fesenjan (also spelled Fesenjun or Fesenjoon) was traditionally made with duck, although chicken is more commonly used these days. I also love it made with lamb! Here’s what you will need:

Walnuts – toasted walnuts ground in a food processor enrich and thicken the stew. Make sure the walnuts are fresh and not gathering dust for years in the pantry as nuts get bitter and rather nasty when old!
Olive oil and butter.
Onion and minced garlic.
Chicken – I used diced boneless and skinless chicken thighs as they will yield the most tender results.
Salt, pepper, ground cinnamon (or a cinnamon stick) and a little ground turmeric.
Pomegranate molasses – made from concentrated pomegranate juice, it adds the distinctive sweet and sour flavor to this dish. Brands of pomegranate molasses can vary in sweetness so have a small taste before using to determine how much to add to the stew.
Chicken broth – this stew is usually made with water but I think broth is more flavorful. Feel free to use whatever you prefer.
Dried sour cherries or cranberries – use dried or baked cherries if you can find them or alternatively dried cranberries work as a substitute.
Parsley for a pop of green to serve.
Fresh pomegranate seeds, to garnish.
Lemon juice, if needed, to temper the sweetness or a little sugar to mellow the sour edge, to taste.

Close-up of a vibrant dish featuring chicken pieces cooked in a rich, brown sauce, generously topped with pomegranate seeds and fresh green herbs, creating a colorful and appetizing presentation.

How to Make Persian Chicken Stew

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Toast the walnuts in a large skillet (I used my beloved cast iron braiser) over medium heat, watching them carefully so they don’t scorch. Set aside to cool slightly then grind to a fine powder using a food processor.

Left side shows whole walnuts on a white plate. Right side shows ground walnuts inside a transparent food processor bowl with a black lid.

Heat the butter and oil in the same skillet and add the sliced onion. Season with a little salt and pepper, cover the pan and cook for 20 minutes, stirring occasionally, over low heat.

Sliced onions cooking in a white pot with blue handles. The onions are light golden, indicating they are starting to caramelize.

Add the minced garlic and cook for a minute until fragrant. Throw in the turmeric, cinnamon, bay leaf, sour cherries and diced chicken. Cook for 5 minutes until the chicken is sealed.

Raw, marinated chicken pieces mixed with sliced onions and small dark berries in a large, round blue-handled pan. The mixture is evenly spread, ready to be cooked.

Stir in the pomegranate molasses, chicken broth and ground walnuts. Add remaining salt and pepper, bring to a simmer, partially cover the pan and cook for 15 -20 minutes or until the chicken is tender and sauce has thickened.

A blue-handled pot filled with a chicken stew containing chunks of chicken, ground walnuts, and visible pieces of onion. The mixture appears to be simmering, with small bubbles on the surface.

Discard the bay leaf and cinnamon stick. Have a taste and adjust the flavor, seasoning with salt and pepper and adding lemon juice or a little sugar as needed.
Transfer the stew onto a platter and garnish with the chopped parsley and pomegranate seeds. Serve over rice, couscous or bulgur wheat.

A skillet with Persian stew garnished with walnuts and pomegranate seeds. A bowl of rice topped with herbs and seeds is beside it. A halved pomegranate is also visible. A teal cloth is wrapped around the skillets handle on a textured surface.

Recipe Notes

Try to process the walnuts until the are very finely ground and a little buttery for a smoother sauce.
I have kept the pomegranate molasses on the conservative side – you can add more to suit your taste!
Store leftovers in an airtight container for up to 4 days. This stew tastes even more amazing the day after you make it, once the rich flavors have a chance to mellow and meld together.
You can also freeze the stew for up to three months (minus the garnish). Thaw overnight in the refrigerator and reheat in a saucepan or the microwave until piping hot.