Pomegranate Stew with Chicken (Khoresh Fesenjan)


Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.

Prep Time:
15 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 45 mins
6 servings


  • 2 tablespoons olive oil

  • 1 ½ pounds chicken legs, cut up

  • 1 white onion, thinly sliced

  • ½ pound walnuts, toasted and finely ground in a food processor

  • 1 teaspoon salt

  • 4 cups pomegranate juice

  • ½ teaspoon cardamom (Optional)

  • 2 tablespoons sugar (Optional)


  1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

Nutrition Facts (per serving)

785 Calories
39g Fat
95g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 785
% Daily Value *
Total Fat 39g 50%
Saturated Fat 6g 29%
Cholesterol 64mg 21%
Sodium 445mg 19%
Total Carbohydrate 95g 35%
Dietary Fiber 3g 10%
Total Sugars 83g
Protein 24g
Vitamin C 7mg 33%
Calcium 51mg 4%
Iron 4mg 20%
Potassium 329mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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