
‘Khoresht-e-Fesenjan’ is a kind of pomegranate-flavoured Persian stew made with poultry, or occasionally with meatballs. Depending on the taste of the cook it can be a sweet or sour dish. My wife Minoo usually makes it medium-sweet. In the amounts indicated the recipe serves about four people.
Ingredients
Pomegranate juice (3 cups) or pomegranate paste if you can get it from your local Iranian shop (3-4 tablespoons)
1 kg Chicken thighs (duck is also used in Iran)
Ground walnuts (350 grams)
3 chopped onions (medium)
Sugar (2 spoons)
Half a cup of cooking oil
Salt to taste
Instructions
- Peel onions and chop finely
- Remove skin from chicken thighs
- Add salt and fry chicken thighs and onions in oil until golden brown
- Add 3 cups of water and bring to boil
- Reduce heat and simmer for about 30 minutes adding more (boiling) water if required
- Add ground walnuts and pomegranate juice or paste
- (If you are using pomegranate paste, add 1-2 more cups of boiling water and bring to boil again)
- Simmer the ‘Khoresht-e-Fesenjan’ until the oil in the walnuts separates and the mixture has the texture of thin porridge
- Taste the mixture- if it seems sour add sugar to taste
- ‘Khoresht-e-Fesenjan’ should be served hot with white rice.

