published Dec 14, 2022, updated Apr 24, 2024 Have you ever heard the Iranian saying, “He behaves as if he has had partridge and fesenjan”? Today, we’re not talking about the partridge — we’re talking about the thick, spiced stew known as khoresh-e-fesenjan. This fesenjan recipe was considered a dish of royalty with its intricate ingredients and rich, almost festive flavor. Nowadays, these ingredients are pretty easy to come by! The trickiest ingredient to find is probably the pomegranate molasses, but even that is commonly found in baking aisles or Ethnic food sections at your local grocery stores. This sweet-and-sour, fruity sauce is simmered with warm Middle Eastern spices and toasted walnuts to create a thick, luxurious stew filled with tender chicken breast, onions, and garbanzo beans. I suggest serving your stew with rice, such as saffron basmati, sabzi polo or lubia polo, crispy tahdig, or a tachin rice cake.
Recommended Tools
Cast Iron Skillet – A good Dutch oven is the next best thing.
Storing and Reheating
Transfer uneaten fesenjan to an airtight container and refrigerate for up to 4 days, separate from the rice used for serving — rice is almost always better to reheat separately! Reheat slowly at a low-to-medium temperature, stirring until the stew and chunks of chicken are warmed through. Love this recipe? Share it with the world on Pinterest.
