How to cook Fesenjan stew

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One of the most difficult stews in Iran is Fesenjan. Taste of Fesenjan is very different because it has pomegranate paste and walnut. Then this make a sour and sweet stew. This persian stew recipe needs high precision. But cook it this very special persian stew recipe. Don’t regret!


  • 1 glass pomegranate paste (you can use more)
  • Grinded walnut 300 gr
  • 3 tablespoon sugar (brown sugar is better)
  • 4 prunes
  • 750 gr chicken (chopped like big cubes)
  • 2 chopped onions
  • a half lemon


Step 1

Fry onions and chickens together with some oil in the stew pot.

Step 2

heat an another pot and add walnuts to it and fry them on low heat. Since add walnuts in the pot you have to stir them regularly until the walnuts be darkness.

Step 3

After fry walnuts, add them to chicken and onions and then, add saffron to it and stir them.

Step 4

Add water that it's not hot and not cold. The amount of water is as much as possible on the top of materials.

Step 5

Then, add prunes and low the heat. Put lid of the pot and let them cook for 35 to 45 minutes.

Step 6

Add Pomegranate paste and stir them together until the stew is brown. Then add sugar and lemon juice. Let them cook until 1 hour to 1 hour and 30 minutes.

Step 7

You can use more pomegranate paste. It depends on your taste.

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