Fesenjoon (Walnut and Pomegranate) Stew

Khoreshteh Fesenjoon is one of the most popular and hearty of all Persian stews.  It is made with ground walnuts, pomegranate molasses and chicken – an unusual but delicious combination that blends tart and sweet flavors for an exotic treat.  Best served with saffron basmati rice topped or on top of tadeegh (crispy rice).  A family favorite!

Fesenjoon (Walnut and Pomegranate) Stew

In a large stockpot, add whole chicken, water, fried onion and salt.  Cook on medium-high heat for 30 minutes, until the chicken is halfway done.

Use a food processor to chop the walnuts into a coarse grind.

Add ground walnuts, sugar and pomegranate molasses.  Lower the heat to “low” and cook for 1 and 1/2 to 2 more hours or until the chicken is well done.  You’ll know the stew is ready when the walnut oil collects on top.  This is the best part – mix it back in with the stew!  Or to cut calories, you can remove the oil with a large spoon.

Serve on top of saffron basmati rice or with tadeegh (crispy rice).



  • You can substitute pomegranate molasses with equal parts lemon juice and sugar plus a teaspoon of saffron.
  • Substitute chicken with ground beef or ground lamb meat balls.  Mix meat with crispy onions and salt.  Roll into mini meatballs and drop into fesenjoon stew to cook.
  • My grandma always added pureed pumpkin to her fesenjoon.  Adds a lovely texture and light flavor – and cuts the calories!
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One thought on “Fesenjoon (Walnut and Pomegranate) Stew

  1. miss p says:

    I have not had this in sooooo long omg sounds amazing.

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