Persian Chicken, Pomegranate And Walnut Stew

"One of my favorite Persian stews, Fesenjoon."
-- @thefeedfeed
Jump to Section
  • Recipe Card
Prep time 25mins
Cook time 1hr 50mins
Serves or Makes: 8-10

Recipe Card


  • 3 cups walnuts, toasted
  • 2 1/2 cups chicken stock
  • 1 cup pomegranate juice
  • 1/3 cup pomegranate molasses
  • 3 tablespoons chicken fat or oil
  • 3 1/2 pounds (6 each) skinless chicken legs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 yellow onions, diced
  • 1/2 teaspoon turmeric
  • 1 pound peeled butternut squash, cut into 1 1/2-inch pieces


  • Step 1

    In a blender, pulse the walnuts into a coarse powder. Add the stock, pomegranate juice and pomegranate molasses, then blend until smooth.

  • Step 2

    In a wide Dutch oven, heat the chicken fat over medium-high heat. Working in 2 batches, sear the chicken legs, turning as needed, until lightly golden, 8 to 10 minutes per batch. Transfer the legs to a plate.

  • Step 3

    To the Dutch oven, add the onions and turmeric and cook, stirring often, until softened and lightly golden, 4 to 5 minutes. Slowly pour in the walnut mixture, scraping up any brown bits on the bottom of the pot. Add the chicken back in and bring to a boil.

  • Step 4

    Reduce the heat to low and cook, covered, for 45 minutes, giving the legs a stir every 15 minutes. Add the squash and continue to cook, covered, until both the squash and chicken are very tender, another 45 minutes.

  • Step 5

    Remove from the heat and serve with rice.