Khoresht Fesenjan Persian Stew with Pomegranate and Walnut Sauce

Pomegranates and walnuts come together to produce a delicious and tangy sauce in this kick-ass Persian Stew known as Khoresht Fesenjan



  1. Grind the walnuts in a food processor or blender, set aside.
  2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat and sear each side of the duck or chicken breasts for a minute on each side. Remove and set aside. Add the onions and cook for five or so minutes or until soft and translucent. Add the garlic and cook for another minute until fragrant. Add the advieh and stir until thoroughly combined with the onions.
  3. Return the duck/ chicken breasts to the pan along with the ground walnuts and pomegranate juice. Stir until well combined. Bring to the boil then reduce to a gentle simmer and cook for an hour, stirring frequently.
  4. Add the diced pumpkin. At this point you can remove the duck/ chicken breads and shred and then return to the pan, or just keep them whole (if you shred them, it makes a kick-ass sandwich filler the next day!). Cook for another hour, uncovered, or until the liquid in the pan has reduced and thickened to a thick, gravy-like consistency.
  5. Serve with rice and optional garnishes, or keep in the fridge for up to  5 days.


  1. If you find the liquid in pan reduces and thickens too quickly, lower the heat and add 1/4 cup of water.
  2. A recipe for homemade Advieh can be found in my Free recipe book “Herbs and Spice Blends” which you can find here
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