Khoresht-e Fesenjan (Chicken and Walnut Stew)

  • Serves

    serves 6-8


Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic Iranian stew.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 14 cup canola oil
  • 2 lb. boneless, skinless chicken thighs, cut into 2 1/2″ pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 tbsp. ground turmeric
  • 1 large onion, thinly sliced
  • 2 cups finely chopped spinach
  • 1 12 lb. walnuts
  • 2 cups pomegranate molasses
  • 14 cup sugar
  • Sliced red onion, to garnish


Step 1

Heat oil in a 12″ skillet over medium-high heat. Working in batches, season chicken with salt and pepper, and add to skillet; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add turmeric and onion; cook until soft, about 10 minutes. Add spinach; cook until wilted, about 1 minute. Remove from heat, and set aside.

Step 2

Meanwhile, process walnuts in a food processor into a very fine paste, about 2 minutes. Transfer to a 6-qt. Dutch oven, and heat over medium-low heat; cook until fragrant, about 15 minutes. Stir in 8 cups water, and bring to a simmer over medium heat; cook, skimming any oil that floats to the surface, until light brown and thickened, about 2 hours. Add molasses and sugar; cook until thickened once more, about 25 minutes. Add reserved chicken and onion-spinach mixture; cook until chicken is cooked through, about 30 minutes. Garnish with onions.

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