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Persian chicken or fasenjan is classic Persian dish. Served with saffron rice or steamed basmati rice this is a perfect combination for Dinner or an indulgent Lunch.

Persian Chicken Stew Fasenjan Recipe

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Course: Main Course
Cuisine: Mediterranean
Author: Rekha Kakkar


  • 200 g Onion sliced
  • 3 Tbsp Oil
  • 400 g Chicken (boneless thighs)
  • 100 g Walnuts
  • ¼ cup pomegranate molasses
  • 1 Tbsp Tomato paste
  • Salt to taste
  • 1 teaspoon black pepper
  • ¼ teaspoon cinnamon
  • Pomegranate seeds for garnish


  • Dry roast walnuts for 5-6 minutes on medium flame and make a paste in food processor by adding ¼ cup water. Add couple of tablespoon more water if required.
  • Fry the sliced onion in oil till light golden brown.
  • Add chicken pieces in the pan and mix with onions.
  • Fry them for 4-5 minutes over medium heat.
  • Top it with Walnut paste, pomegranate molasses, tomato paste, salt, black pepper and cook them over medium-slow heat for 15 Minutes. Stir in between.
  • Now open the pan and simmer the pan further for 5-7 minutes till sauce thickens and chicken is cooked.
  • Serve the Fesenjan in a dish and top it with more pomegranate seeds. Enjoy the dish with Persian steamed rice.