Fesenjan is a rich, flavorful Persian stew featuring chicken, walnuts, and pomegranate molasses. It’s a traditional dish, often served during special gatherings or the winter solstice. The pomegranate brings a sweet and tangy note, while the walnuts give it an earthy depth. It’s a unique combination of flavors that’s both hearty and comforting.

Rojan, the recipe’s submitter, grew up eating Fesenjan with her family in Tehran, Iran. Her family would gather around the table, eagerly waiting to enjoy this stew during celebrations, particularly Yalda, the longest night of the year. Rojan remembers her grandmother preparing this dish, and the memories of those family gatherings make it one of his favorites. She shares that the stew is often called “rich man’s stew” due to its decadence.

To make Fesenjan, grind four cups of walnuts into fine crumbs using a food processor. Next, season and sear four chicken thighs in a pressure cooker. After browning the chicken, remove it and sauté onions until golden. Add the walnuts and let them cook for several minutes. Finally, return the chicken to the pot, and add pomegranate molasses, chicken stock, and a bit of pumpkin puree. Pressure cook for 18 minutes and let it naturally release. Adjust the seasoning and sweetness to taste before serving over rice.

I tried this version using a pressure cooker, and it turned out beautifully. The texture of the walnuts, with their slight crunch, pairs perfectly with the tender chicken. There’s a sweet and sour mix from the pomegranate that’s really good. The chicken came out super tender. I was surprised by how much I liked it, even though I’m not usually a fan of walnuts. This dish changed my mind about them. The combo of walnuts and pomegranate is amazing. It’s rich and satisfying, perfect for a special meal.