A traditional Persian dish from the North of Iran. Chicken is slow-cooked in a pomegranate and walnut sauce creating a rich stew – a sweet and sour delight.

The Queen of Persian Stews

If Ghormeh Sabzi is the King of Persian stews then Fesenjan or Fesenjoon is the Queen. There is nothing out there quite like it with its combination of flavours and its texture. A deeply luxurious dish, it is often referred to as the ‘rich man’s dish.’

Fesenjan originates from Gilan province in the North of Iran. Gilan is a beautiful and lush part of Iran where vast parts of it are stunningly green, with forests, mountains and many pomegranate and walnut trees. So it is not surprising that a number of dishes from Gilan use the combination of pomegranates and walnuts including Zeytoon Parvardeh (marinated olives); Kabab Torsh (chicken or lamb kebabs coated in a walnut and pomegranate paste before cooking over charcoal); and Kal Kabab (an aubergine, garlic, walnut and pomegranate molasses dip).

Fesenjan is traditionally made with duck in the province of Gilan, where it originated, however most Persian families in Iran and the diaspora make it with chicken.

Ingredients Required for this Dish

Most, if not all, the ingredients can be found at your local supermarket including pomegranate molasses. Here is what you will need to make this Persian stew.

Walnut Kernels: good quality walnuts can be found in most supermarkets. The walnuts are finely ground and toasted before adding to the stew. Toasting the walnuts releases their aroma, which is one of the reasons this stew is so unique.
Vegetable Oil: a little vegetable oil is needed to seal the chicken quarters.
Chicken Quarters: skinless chicken quarters on the bone are required for this recipe.
Turmeric: is rubbed into the chicken before sealing the meat and adds to the aromatic earthy flavours of this dish.
Onion: a staple in Persian stews, imparts the necessary aromatics to complement and tenderise the chicken. The onion is quartered and used to flavour the cooking liquid. It is removed and discarded before the walnuts are added to make the rich sauce for this stew and the reason for this is my mother! She always cooks her Fesenjan like this, stating that the onions should impart aromatics and not overpower the delicate marriage of the flavours of this stew. She also believes that by not having diced onion in the stew, the final result is a little more sophisticated.
Cinnamon and Saffron: are added to the stew while cooking, enhancing the sweetness from the cinnamon and earthy tones from the saffron. You can buy saffron here.
Water: is used as the cooking liquid for the stew.
Pomegranate Molasses: provides the sourness and colour for this stew. Many supermarkets now stock pomegranate molasses. I buy mine from Middle Eastern shops and my favourite brand is Anjoman Pomegranate Paste.
Sugar: is used to balance the sourness of the stew.
Salt and freshly ground black pepper: essential seasoning for all dishes!
Pomegranate Arils and Fresh Dill: are used to garnish the dish as despite its majestic flavour, Fesenjan is not the easiest dish to make look beautiful!

Serving Fesenjann

While cooking, Fesenjan will release a fair bit of walnut oil. Feel free to spoon some of this off before serving and keep it for salad dressings.

Garnish Fesenjan with a sprinkle pomegranate arils and dill fronds to make it look pretty! Serve with rice (Persian Chelo and Tahdig), a salad such as Shirazi and yoghurt such as Maast O’Khiar.

Storing and Reheating

Once it has cooled down, store Fesenjan in an airtight container in the fridge or freezer. It will last up to 4 days in the fridge and 3 months in the freezer. Fully defrost before reheating.

To reheat this dish, pour into a saucepan and place over a low heat on the stove. You can also reheat in the microwave using the appropriate microwave dish.

Variations

Depending on which part of Iran you are from or indeed family preference, the sweet or sourness of this dish varies. Some love it sour, others love it sweeter. The recipe is below is to my preference which is balanced between the two elements but feel free to adjust to your taste accordingly.

You can vary this recipe and make it vegetarian, some use butternut squash or pumpkin.

In Azerbaijan they have a aversion made with lamb meatballs instead of poultry. and of course the traditional version is to make it with duck.

Other Traditional Recipes

For further traditional Persian recipes, check out the recipes below.

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