It is a traditional Persian dish and is a sort of stew made with chicken, pomegranate, and walnut. There are two types of Fesenjan or Fesenjoon depending on the taste of individuals, sour and sweet Fesenjan.

The pomegranate used in this stew is actually the concentrate of pomegranate. For making this concentrate the pomegranate seeds are heated to the point that the extraction becomes thick. Then the solid part is separated from the extraction and the concentrate is made.

The walnuts should be put in a blender and the paste should be used. Sliced onions are sautéed and then added to the chicken. Then you should add the walnut paste and pomegranate to the other ingredients. The important factor of Iranian cuisine should be taken into consideration and that is “Patience”.


  • 1 cup Pomegranate molasses (plus extra as needed)
  • 3-4 tbsp Vegetable oil
  • 1 Large onion chopped fine
  • 4-5 pieces Chicken breast or skinless, boneless thigh
  • 2 cups Walnut halves
  • 2-3 cups Coldwater
  • 1 tsp of Turmeric
  • Salt and Pepper
  • 4 tbsp Bloomed saffron (optional)Therefore, Kabab Koobideh ,  pomegranate

You can also read: Ash Reshteh (Thick Persian Soup), Koofteh Tabrizi