Fessenjan Stew – Recipe 1 by Naz Allawi


This is one of my favourite recipes Fessenjan stew and is one of the most popular Iranian dishes.

5 Tbsp. olive oil…

2 large onions, peeled and thinly sliced

2lb. chicken legs/thigh/breast, cut up

1lb. butternut squash, peeled and cut into 2-inch cubes (optional)

½ lb. (2 cups) shelled walnuts

4 cups pure pomegranate juice

2 Tbsp. pomegranate molasses

½ tsp. sea salt

¼ tsp. freshly ground pepper

¼ tsp. turmeric

½ tsp. cinnamon

¼ tsp. ground saffron, dissolved in 1 tablespoon hot water

2 Tbsp. Agave Nectar


~ Arils of 1 fresh pomegranate

2 Tbsp. toasted walnuts


1.     1. In a saucepan, heat 3 tablespoons oil over medium heat until very hot, and sauté the onions. Remove from pot with a slotted spoon and set aside. Add 2 tablespoons oil and brown the chicken. Add the butternut squash and sauté for a few minutes.

2.    2.  Preheat the oven to 350 degrees. Spread the walnuts in a pan sheet and bake for 10 minutes. Set aside.

3. In a food processor, finely grind the sautéed onions with the toasted walnuts (set aside a few walnuts for the garnish), add 1 cup pomegranate or orang juice, the pomegranate molasses, salt, pepper, turmeric, cinnamon, saffron water, and agave nectar, and mix well to create a creamy paste.

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