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Dive in to Persian deliciousness! Khoresht Fesenjan is a wonderful combination of pomegranate and walnut served with Persian style rice and saffron.
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4.75 from 4 votes

Khoresht Fesenjan - Persian Pomegranate and Walnut Stew

Dive into Persian deliciousness! Fesenjan stew is a wonderful Persian concoction made with chicken, pomegranates and walnuts served with rice for a perfect meal with bold flavors! 
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Persian
Servings: 8 servings
Calories: 679kcal
Author: Shadi HasanzadeNemati


  • 1 tbsp vegetable oil
  • 1 medium golden onion diced
  • 1 lb walnuts
  • 2 - 3 cups warm water
  • 1 lb cooked, mashed pumpkin
  • 6-8 pieces skinless chicken thighs bone-in
  • 1 - 1 1/2 cup pomegranate molasses
  • Salt and pepper to taste


  • Using a food processor, crush the walnuts to form fine crumbs. if it's too thick, add 1/8 cup water then process again. 
  • Heat vegetable oil in a medium sized pot over medium heat.
  • Saute onion for 5 minutes until light.
  • Add walnuts and saute onion and walnut for 5 minutes.
  • Add 2 cups of water. Turn the heat up to high and bring the mixture to boil, turn the heat down to medium so it simmers then add pumpkin, chicken thighs, salt and pepper and let it cook for 30 minutes.
  • After 30 minutes, check if the chicken is cooked. Once the chicken is cooked, add 1 cup pomegranate molasses and simmer for 10 minutes.
  • Take the chicken out of the stew and into a plate.
  • Add salt and pepper to taste. Let it simmer for another 10 more minutes until thickens. (If the stew is too thick, add some more water) Taste the stew, if it's not sour enough, add some more pomegranate molasses and if it's too sour, add 1 - 2 tbsp brown sugar.
  • Add the chicken thighs back into the stew and let it simmer over low heat for 15 minutes, stir every 5 minutes.
  • Serve warm with rice.


  • Khoresht Fesenjan is supposed to be thick, not much water is needed.
  • Chicken thighs need to be taken out of the stew and added in the end again because if it stays in the stew for too long it will be over cooked and will fall apart.
  • You can use canned pumpkin or cooked butternut squash in this recipe. Adding the pumpkin will balance the natural warmth of the dish and also the flavor. 
  • To make fesenjan with meatballs, make meatballs with any recipe you prefer, then add the cooked meatballs in the last 15 minutes of cooking to the dish. 


Calories: 679kcal | Carbohydrates: 81g | Protein: 10g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 415mg | Fiber: 6g | Sugar: 50g | Vitamin A: 8835IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg