Iranian khoresht-e fesenjan (walnut pomegranate stew)

A Persian chicken dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 2 h

Organic sourcing

Walnuts benefit from being organic due to potential pesticide residues. Onions also appear on the EWG's list, making organic a good choice. Organic chicken is preferable for humane and health reasons.

Ingredients

• 900 g chicken thighs, bone-in and skinless
• 1 large onion, finely chopped
• 200 g walnuts, finely ground
• 1 cup pomegranate molasses
• 2 tbsp extra-virgin olive oil
• 2 cups chicken stock (ideally homemade)
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• to taste sea salt
• to taste black pepper

Method

1. Heat olive oil in a large pot over medium heat. Brown the chicken thighs on all sides, then remove them from the pot.
2. In the same pot, add the chopped onion. Cook until it softens and becomes translucent.
3. Stir in the ground turmeric, cinnamon, salt, and pepper. Cook for another minute to bloom the spices.
4. Add the ground walnuts and stir for a couple of minutes to toast them lightly.
5. Return the chicken to the pot. Pour in the pomegranate molasses and chicken stock.
6. Bring the stew to a gentle simmer. Reduce the heat to low and cover the pot.
7. Cook for about 1.5 hours until the chicken is tender and the sauce has thickened, stirring occasionally.
8. Adjust seasoning to taste before serving.

Notes

• Serve with steamed basmati rice or a simple green salad.
• You can make this stew ahead of time; it tastes better the next day.
• Toasting walnuts beforehand enhances their flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Persian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.