Khoresh Fesenjoon

Pomegranate stew with chicken (Makes 6 servings)


  • 2 large onions, peeled and thinly sliced
  • 2 lbs. Chicken legs w/o skin, cut up
  • 3 TBSP. oil
  • 1/2 cup pomegranate paste , dissolved in 1 1/2 cups of water or 2 1/2 cups of pomegranate juice
  • 2 cups shelled walnuts, finely ground


In a large pot, brown onions and chicken in the oil. Add salt and diluted pomegranate paste.

Add the ground walnuts to the pot, stirring occasionally. Cover and simmer for 2 hours, stirring occasionally with a wooden spoon to prevent the nuts from burning.

If the stew is too thick, add warm water to thin it. Taste the sauce and adjust for seasoning and thickness. The stew should be sweet and sour according to your taste. Add pomegranate paste to sour the taste or sugar to sweeten it. Serve with steamed white rice.



One Comment

  1. This is a great recipe! I have made it several times and everyone loves it. Due to an allergy to walnuts, I swapped out the walnuts for pecans and it was delicious, too.