Main Course
Fesenjan (Persian Walnut & Prune Stew)
Original name: Fesenjan with Prune and Walnut
About this dish
Fesenjan is a jewel of Persian cooking, where ground walnuts are simmered into a luxurious, tangy sauce. In this version, prunes join the classic pomegranate molasses, adding deep fruitiness and a hint of sweetness that balances the rich, toasty nuts.
The result is a deeply savory stew with a glossy, dark sauce that clings to every piece of chicken. It's traditionally served with saffron rice, but it's just as soulful over plain basmati or with warm flatbread for soaking up every drop.
As someone who grew up on Indian slow-cooked gravies, this dish feels like kin—patient, layered, and unforgettably comforting.
Ingredients
UK and US measurements are both included for every recipe.
Walnuts
other250 g
Imperial measurement: 2 cups
Olive oil
fat1/4 cup
Imperial measurement: 2 tablespoons
Yellow onion
vegetable1 large
Chicken thighs, bone-in, skinless
protein1.5 kg
Imperial measurement: 3 pounds
Ground turmeric
spice1 teaspoon
Salt
seasoning1 1/2 teaspoons
Black pepper
spice1/2 teaspoon
Chicken broth
liquid3 cups
Pitted prunes
fruit250 g
Imperial measurement: 1 1/2 cups
Pomegranate molasses
liquid1/2 cup
Saffron threads (optional)
spice1/4 teaspoon
Pomegranate seeds (for garnish)
fruit1/4 cup
Method
Toast and grind walnuts
10 minutesIn a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant, shaking the pan. Let them cool completely, then pulse in a food processor until finely ground, like coarse sand. Be careful not to over-process into a paste.
Brown the onions
8 minutesIn a large pot, heat olive oil over medium heat. Add sliced onion and cook, stirring occasionally, until golden and translucent, about 8 minutes.
Brown the chicken
6 minutesTo the pot, add chicken thighs, turmeric, salt, and pepper. Cook for 5–6 minutes, flipping once, until the chicken is browned on both sides. Remove chicken and set aside.
Combine the sauce ingredients
3 minutesTo the pot, add ground walnuts, prunes, pomegranate molasses, and chicken broth. Stir well to combine. Bring the mixture to a gentle simmer.
Simmer the stew
60 minutesReturn the chicken to the pot, nestling it into the sauce. Reduce heat to low, cover, and let it bubble gently for 1 hour, stirring occasionally.
Thicken and adjust seasoning
30 minutesUncover and cook for an additional 20–30 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate. If using saffron, dissolve in 2 tablespoons of hot water and stir in during the last 10 minutes. Taste and adjust salt and pepper.
Serve
3 minutesServe hot, garnished with fresh pomegranate seeds if desired. Pair with saffron rice or crusty flatbread.
Equipment
- Large pot
- Food processor
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Nutrition facts
Tips
- For a silkier texture, finely grind the walnuts in batches. Over-processing can turn them into walnut butter, which would make the sauce greasy.
- If the sauce becomes too thick during simmering, add a splash of hot water to reach a pouring consistency.
- The stew tastes even better the next day, so consider making it a day ahead for a richer flavor.
- If you don't have pomegranate molasses, you can substitute with a mix of 1/4 cup pomegranate juice and 2 tablespoons brown sugar simmered down until syrupy.
Serving suggestions
- Serve with saffron basmati rice, or with flatbread like lavash or naan. A side of yogurt or a simple cucumber salad helps cut the richness.
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Recipe by
Anaya Iyer
Specialises in Indian cuisineAnaya Iyer (not Patel or Sharma) makes dosas so crisp they shatter like glass. She is a fermentation nerd.
Describe yourself in three words: Crispy, nerdy, sourdoh.