Fesenjan Chicken Stew

Persian warming dish made with walnuts, onions and pomegranate. Dark and unusual look, delicious taste.

Yield: 6 servings
Community Recipe from


  • Pomegranate Molasses
  • 4 cup(s) Pomegranate Juice
  • 1/4 cup(s) Lemon Juice
  • 1/2 cup(s) Sugar
  • Chicken
  • 18 piece(s) Small Chicken Tenders
  • 3 whole(s) Lemons Juiced
  • 1/4 teaspoon(s) Saffron
  • 1 cup(s) Olive Oil
  • 1 dash(es) Salt To taste
  • 1 dash(es) Ground Pepper To taste
  • Stew
  • 1 pound(s) Yellow Onion Finely Chopped
  • 1 pound(s) Shelled Walnuts Finely Chopped
  • 2 cup(s) Pomegranate Molasses
  • 1 teaspoon(s) Sugar
  • 1 pinch(s) Salt
  • Rice
  • 2 cup(s) Basmati Rice
  • Water


  1. Pomegranate Molasses
  2. Mix pomegranate juice, lemon juice and sugar in small pot and bring to boil. Reduce to simmer and reduce to half (~2 cups). Set aside.

  3. Chicken
  4. Marinate chicken tenders for 4-6 hours in mixture of lemon juice, saffron, olive oil, salt and pepper.

  5. Stew
  6. Over medium heat, in a lightly oiled pan, sauté onions until honey colored. Add walnuts, pomegranate molasses, sugar and a pinch of salt.
  7. Cook slowly for 30-40 minutes. Do not boil.

  8. Chicken
  9. While stew cooks. Remove chicken from marinade, save marinade.
  10. Over medium heat cook chicken until done. Add to stew & mix in.

  11. Rice
  12. In a large sauce pan, heat remaining marinade until simmers. Add rice and mix with marinade until coated. Add water to cover rice by 2 inches. Bring to boil, reduce heat to low, cover, cook 20 minutes or until done.

  13. Serve Stew over Rice and enjoy!

November 2013

This recipe is a personal recipe added by LiberatedFroggy and has not been tested or endorsed by MyRecipes.

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