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Delicious Iranian-Persian Traditional Chicken Stew with Walnuts and Pomegranate Concentrate from Gilan. Authentic Recipe of Khoresh Fesenjan.

Things to know about Khoresh Fesenjan Recipe

Fesenjan is a part of Persian Traditions. Iranian cook this stew to celebrate Yalda or Chellen night. It’s Northern Hemisphere Winter Solitis festival. Families and friends meet and spend the night eating and talking, and reading poetry.  Traditionally, they eat and serve pomegranate, representing the next day dawn. So it is supposed to save us from the inauspicious longest and darkest night of the year. The dish has a delicious nutty flavor that pairs with tangy pomegranate and forms an exotic taste that cannot be found anywhere else. A similar recipe can be found in Azerbaijani Cuisine. But is more commonly cooked as Pilaf in Azerbaijan.

Agoralia Recipes Traditional Authentic Dishes

Delicious Iranian Traditional Chicken Stew with Walnuts and Pomegranate Concentrate from Gilan. Authentic Recipe of Khoresh Fesenjan.

Local Recipe Name with Local Characters: خورش فسنجون
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Dish Type Stew Recipes
Main Cooking Method Fried, Fried (Stir) – Wok


Servings 2 People
Calories / Serving 1868 kcal


  • 1000 grams (2.2 lb) Chicken Drumstick Skinless
  • 250 grams (8.82 oz) Walnut
  • pcs Yellow Onion Thinly sliced
  • 4 tbsp Oil
  • 1 cup Pomegranate Syrup – Pomegranate Molasses – Pomegranate Concentrate – Narsharab
  • ½ cup Pomegranate Seed Garnish
  • ¼ tsp Salt
  • tsp Ground Black Pepper
  • ¼ cup Water For the walnut paste
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Walnut Paste

  • Process the walnut halves in a food processor to make a paste.
  • Add water and process again. It will turn into a smooth beige color paste.


  • Heat oil in a pan and sauté the onion to a golden brown.
  • Remove onions from the pan and add chicken to it, fry for 2–3 minutes.
  • Add the walnut paste. Sprinkle the fried onion, salt, and pepper on the chicken.
  • Drizzle the pomegranate concentrate and bring it to boil over medium to low heat.
  • Cook the mixture for 15 minutes with the lid on. The concentrate will stick to the chicken so stir occasionally.
  • Lower the heat to a minimum and cook for another 1 hour and 15 minutes.
  • The dish is ready once the chicken is soft and tender.
  • If the sauce hasn’t thickened yet, cook for 10 minutes without a lid.
  • Then serve with Persian saffron rice. Sprinkle some pomegranate seeds as a garnish.


You can use pomegranate molasses instead of concentrate. Only add 2 tsp of sugar to it, to cover the sourness.
Fesenjan Kofte Plov; An Azerbaijani Pilaf made with rice and meatballs served in walnuts and pomegranate sauce.
Fessenyan Şah Plovu; Another Azeri pilaf made with walnut and pomegranate sauce with steamed rice.
Serve with steamed rice or Iranian saffron rice.

— Specific Atributes of This Recipe:

Seasonal Cooking Autumn Recipes, Winter Recipes
I am looking for… No-Baking is Required Recipes
Religious Cooking Halal Recipes, Kosher Recipes


Calories: 1868kcalCarbohydrates: 78gProtein: 79gFat: 141gSaturated Fat: 18gPolyunsaturated Fat: 74gMonounsaturated Fat: 41gTrans Fat: 0.3gCholesterol: 308mgSodium: 644mgPotassium: 1398mgFiber: 10gSugar: 50gVitamin A: 180IUVitamin C: 6mgCalcium: 162mgIron: 6mg
Keyword Fesenjoon Recipe, Khoresh Fesenjan Recipe, Traditional Iranian Chicken Stew with Walnuts and Pomegranate Concentrate, خورش فسنجون
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