Khoresht Fesenjan (Persian pomegranate and walnut stew) Recipe

An authentic and hearty Persian chicken stew relished with long grain rice.
Cook Time: 60 minutes

Difficulty: Easy
Serves: 6
Tagged in: Recipes, Stews


Vegetable Oil; 1 tbsp 

Golden Onion, diced; 1 medium

Walnuts; 455 g

Warm Water; 2-3 cups 

Pumpkin, cooked and mashed; 200 g

Chicken Thighs, skinless and bone-in; 6-8 pieces 

Pomegranate Molasses; 1-1 1/2 cup 

Salt and Pepper; to taste


  1. Using a food processor, crush the toasted walnuts to form fine crumbs. Add little water and process again. 
  2. Heat vegetable oil and sauté onion for 5 minutes until pink, add walnuts and sauté onion and walnut for another 5 minutes.
  3. Add 2 cups of water. Turn the heat up to high and bring the mixture to boil, turn down the heat to medium and simmer.
  4. Add pumpkin, chicken thighs, salt and pepper and let it cook for 30-40 minutes.
  5. Once the chicken is cooked, add 1 cup pomegranate molasses and simmer for 10 minutes more.
  6. Adjust seasoning to taste and add pomegranate molasses and brown sugar. Simmer until the gravy thickens. 
  7. Serve warm with rice.