A deeply rich and nutty stew with flavors that will blow your mind!
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“When you let your soul feed your body, that’s when you’ll truly taste the feast.” - Rumi (Super famous Iranian Poet).
Fesenjoon (Fesenjan) is a beloved Persian stew with a rich history tied to Iran’s culinary heritage. It originates from northern Iran, particularly the Gilan and Mazandaran provinces along the Caspian Sea, where pomegranates and walnuts—its key ingredients—are abundant.
The dish is traditionally made with finely ground walnuts, pomegranate molasses, and meat, often chicken or duck, though it can also be vegetarian. Its sweet-and-sour flavor profile reflects Persian cuisine’s emphasis on balance and contrast.
Fesenjoon has ancient roots, with walnuts and pomegranates being staples in Iranian cooking for thousands of years. Both ingredients have symbolic significance in Persian culture, often associated with fertility, abundance, and celebration. Fesenjoon is commonly prepared for special occasions, particularly during Yalda Night (the winter solstice) and family gatherings.
The dish showcases the ingenuity of Persian cooking, combining simple, local ingredients into a luxurious and flavorful meal. Its enduring popularity highlights its cultural importance as a bridge between tradition and modern Iranian dining.
Iranian food is arguably one of the most notorious cuisines of the world. With frequent trips to Los Angeles as a child, I often found delicious spiced Persian rices and mouthwatering kebabs as a part of family trips to eat out or an abundant tableful after a long flight to visit my aunt and uncle.
What I love about Persian food, and especially about their stews and rices is that they are all deeply spiced with savory and sweet flavors. You get the richness from things like saffron and sumac often paired with dried fruits and pomegranate, which makes for uniquely savory dishes.
Through my job as a teacher, I've spent countless hours teaching the disapora community of Iranians English, to enhance their ability to function in jobs abroad. I say the diaspora community specifically because Iranians can't hire me because they aren't connected to international payment services.
Most of my Iranian clients are European, living in the Netherlands, Germany and France, with deep Iranian sentiment, but with a serious loss, that being the connection to their homeland and their families. The severance is deep and permanent and until something changes politically, they must adapt to their adoptive countries. What they can still hang on to, however, is the food that they love and they often fill their houses with the flavors of the old country as a nostalgic and important part of their identity.
To many, Gormeh Sabzi, a stew of meat and greens is often a favorite. It's a taste of childhood, of grandma hugs for most. But recently, this walnut stew, Fesenjoon, popped up on my radar and I knew I had to give it a try. I sifted through different recipes online and also grabbed a local Farsi translated recipe from my friend Said. I thought I had what I needed to attempt a complex and to me, very foreign dish.
Comments from the Internet - The good, the bad and the ugly:
There was a big debate about the name, and the English transliteration from the original Farsi. Some said Fesenjoon, some opted for fesenjan. I think the correct pronunciation should FE - SEN - JOON
Some said to take out the bones, so it doesn't splinter into the sauce. I didn't have that issue, but I could see that being a problem.
A nice lady named Nadia said : Sorry, but you did a terrible job. No added information, but I'd say 95% of total comments were positive, although Nadia wasn't happy.
Some opted to roast the walnuts before cooking. I did that in the pan but maybe they didn't see that.
One person said : You made it with chicken? GROSS! You need to make it with meatballs. Many comments were confused with this persons opinion.
Lastly, there was a big debate about Persian food vs. Iranian food. You can only do so much in a 50 second video to explain everything, but it's a curious question none the less. I'm sure different reasons for different people. It's a big political, historical and culture question, and the internet is a place with little nuance, so I'll let you do the deep dive into what you think.
Iranian Fesenjoon Recipe
Prep time 30 minutes | Cook time 2 hours | Serves 4
Ingredients:
2 cups toasted walnuts, finely ground
1 large onion, finely chopped
4-6 chicken thighs & drumsticks (duck is traditional too)
1 cup pomegranate molasses
2-3 tbsp brown sugar (optional, to balance tartness)
2-3 cups water or chicken stock
1 tsp turmeric
1 tsp cinnamon
Salt and pepper, to taste
2 tbsp vegetable or olive oil
Instructions:
Toast the walnuts:
In a dry skillet over medium heat, toast the ground walnuts lightly for 2-3 minutes until aromatic. Set aside.
Sauté the onion:
Heat oil in a large pot. Add the chopped onion and sauté until golden brown.
Cook the meat:
Add the chicken (or duck) to the pot. Sprinkle with turmeric, salt, and pepper. Brown the meat on all sides.
Combine ingredients:
Add the toasted walnuts to the pot, followed by water or chicken stock. Stir well and bring to a gentle simmer.
Simmer the stew:
Cover and cook on low heat for about 30-45 minutes, stirring occasionally to prevent the walnuts from sticking. The sauce should thicken as the walnuts release their natural oils. Remove the chicken. Add in the cinnamon.
Add the pomegranate molasses:
Stir in the pomegranate molasses and sugar (if using). Taste and adjust for sweetness or tartness.
Simmer again:
Continue cooking on low heat for another 20 minutes until the sauce has a rich, thick consistency.
Add back in the chicken
Return the chicken to the pot and simmer for 10 more minutes, until the sauce has nicely coated the chicken.
Serve:
Serve Fesenjoon hot over steamed basmati rice or tahdig for an authentic Persian experience.
Tips:
The balance of sweet and sour can be adjusted to personal taste by tweaking the amount of sugar or pomegranate molasses.
The dish tastes even better the next day as the flavors meld together.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.
Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon
Finnish Lohikeitto - A light and creamy salmon soup
Latvian Auksta Zupa - A kefir and beet summer soup
Lithuanian Cepelinai - A potato dumpling with a rich meat filling
Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork
Russian Shuba - A unique salad of beets, herring, carrots, and potatoes
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant
Ukrainian Borsch - A rustic beetroot stew with beef
Caucausus
Armenian Ghapama - A vibrant rice stuffed pumpkin
Azerbaijani Qutab - An herby stuffed flatbread
Georgian Adjarian Khachapuri - A freshly baked cheese boat with lots of character
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