Savory Persian Chicken Stew Recipe (Khoresh-e Morgh)

This Persian Chicken Stew (Fesenjan) is far from an ordinary stew. Tender chicken simmers in a rich walnut and pomegranate molasses sauce for a delightful sweet-and-sour flavor that fills the kitchen with warm, aromatic spices.

If you want to brighten up weeknight dinners, Persian chicken stew is an excellent choice. The combination of pomegranate molasses and ground walnuts creates a luxurious, tangy sauce that pairs beautifully with rice, bulgur, couscous or a fresh salad. Scattered pomegranate seeds add visual contrast and a burst of freshness.

Persian Chicken Stew Ingredients

Fesenjan (also spelled Fesenjun or Fesenjoon) was traditionally made with duck, though chicken is now commonly used. Lamb also works well. For this version you will need:

• Walnuts – toast and grind them to thicken and enrich the sauce. Use fresh walnuts for the best flavor.
• Olive oil and butter for sautéing.
• Onion and minced garlic.
• Chicken – diced boneless, skinless chicken thighs give the most tender result.
• Salt, pepper, ground cinnamon (or a cinnamon stick) and a pinch of ground turmeric.
• Pomegranate molasses – concentrated pomegranate juice provides the distinctive sweet-sour note. Taste your brand first and adjust the amount to suit your preference.
• Chicken broth – or water if you prefer. Broth adds extra depth of flavor.
• Dried sour cherries or dried cranberries for a touch of tart sweetness.
• Fresh parsley and pomegranate seeds to garnish.
• Lemon juice or a little sugar, to balance the flavor if needed.

How to Make Persian Chicken Stew

Full measurements and a printable recipe card are included below. Review the steps and video before you start for the best results.

1. Toast the walnuts in a large skillet over medium heat, watching carefully so they don’t burn. Cool slightly, then process to a fine, slightly buttery powder in a food processor.

2. In the same skillet, heat butter and oil. Add the sliced onion, season lightly with salt and pepper, cover and cook over low heat for about 20 minutes, stirring occasionally, until soft and slightly caramelized.

3. Add the garlic and cook briefly until fragrant. Stir in turmeric, cinnamon (or a stick), bay leaf, dried cherries and the diced chicken. Cook about 5 minutes to seal the chicken.

4. Stir in the pomegranate molasses, chicken broth and the ground walnuts. Season with salt and pepper, bring to a gentle simmer, partially cover and cook for 15–20 minutes until the chicken is tender and the sauce has thickened.

5. Remove the bay leaf and cinnamon stick. Taste and adjust seasoning, adding lemon juice to brighten or a pinch of sugar to soften the acidity if needed.
6. Transfer the stew to a serving platter and garnish with chopped parsley and fresh pomegranate seeds. Serve hot over rice, bulgur or couscous.

Recipe Notes

• Process the walnuts until very finely ground and slightly buttery for a silkier sauce.
• Pomegranate molasses varies in intensity; start with a conservative amount and add more to taste.
• Store leftovers in an airtight container for up to 4 days. The flavors deepen overnight and the stew often tastes even better the next day.
• You can freeze the stew (without garnish) for up to three months. Thaw in the refrigerator overnight and reheat until piping hot.

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HAVE YOU MADE MY PERSIAN CHICKEN STEW RECIPE? Please leave a rating, post a photo on Facebook or Instagram with the tag #supergoldenbakes and let me know how it turned out.

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Persian Chicken Stew with Walnuts and Pomegranate

By Lucy Parissi | Supergolden Bakes

This Persian Chicken Stew (Fesenjan) delivers tender chicken in a rich walnut and pomegranate molasses sauce. A balanced sweet-and-sour stew that’s comforting and elegant.

Video

Equipment

• Cast iron braiser or large casserole
• Food processor or chopper

Ingredients

• 1 cup (130g) walnuts
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion, finely sliced
• 1 tsp salt
• ½ tsp ground pepper
• 2 cloves garlic, minced
• ½ tsp ground turmeric
• ½ tsp ground cinnamon or a small cinnamon stick
• ½ cup (70g) dried sour cherries or dried cranberries
• 2 pounds (900g) diced chicken thighs, skinless and boneless
• 4 tbsp pomegranate molasses, or more to taste
• 2 cups (500ml) chicken broth or water
• 1 bay leaf
• Salt and pepper, to taste
• 1 tsp sugar (optional)
• 1 tbsp lemon juice (optional)
• 3 tbsp fresh pomegranate seeds, to garnish
• 2 tbsp chopped parsley, to garnish

Instructions

• Toast the walnuts over medium heat until fragrant but not burnt. Cool and grind to a fine, slightly oily powder.
• Heat butter and oil in the skillet, add the sliced onion with a pinch of salt and pepper, cover and cook over low heat for about 20 minutes until soft.
• Add garlic and cook for a minute. Add turmeric, cinnamon, bay leaf, dried cherries and diced chicken; cook 5 minutes to seal the chicken.
• Stir in pomegranate molasses, chicken broth and the ground walnuts. Bring to a simmer, partially cover and cook 15–20 minutes until the chicken is tender and the sauce has thickened.
• Remove bay leaf and cinnamon stick. Taste and adjust seasoning, adding lemon juice or a little sugar if needed.
• Serve on a platter, garnished with chopped parsley and pomegranate seeds, over rice, couscous or bulgur.

Notes

• Grind walnuts until very fine and slightly buttery for a smoother texture.
• Adjust pomegranate molasses to taste — some brands are sweeter or tarter than others.
• Leftovers keep well in an airtight container for up to 4 days and often improve after a day.
• Freeze without garnish for up to three months; thaw overnight and reheat thoroughly.

Nutrition

Calories: 3569kcal | Carbohydrates: 152g

Nutritional information is approximate and will vary with ingredients and portion sizes.

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