Pomegranate Walnut Stew – Fesenjan


  • 2 onions, thinly sliced
  • 1/4 cup olive oil
  • 2 pounds chicken thighs
  • 2 cups walnuts
  • 1/4 cup cold water
  • 1 cup pomegranate concentrate
  • 1 cup meat broth
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup pomegranate seeds


  1. Fry the onions in oil until golden brown. Remove the onions and set aside.
  2. Place the walnuts in the food processor, and add cold water while processing the walnuts. Blend until it becomes a fine paste.
  3. Add the chicken to the same pot used for frying the onions. Place the onions on top of the chicken.
  4. Place the walnut mixture on top of the onions, then add the spices, pomegranate concentrate & meat broth.
  5. Bring to a boil & simmer over medium heat for 10 minutes.
  6. Reduce the heat to low, and simmer for another 1 hour 30 minutes. Stir occasionally.
  7. Sprinkle pomegranate seeds on top & enjoy!

Serve with rice. I like to add some cinnamon, cumin & barberries to my rice with this dish.

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