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Khoresht-e Fesenjan (Chicken and Walnut Stew)

An Olive Oil and Balsamic Reduction Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

about 210 minutes


6-8 people


  • 1/4 cup Galega Extra Virgin Olive Oil
  • 2 lbs. boneless, skinless chicken thighs, cut into 2-1/2 inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1-1/2 teaspoons ground turmeric
  • 1 large onion, thinly sliced
  • 2 cups finely chopped spinach
  • 1-1/2 lb. walnuts
  • 2 cups Pomegranate Balsamic Condimento reduction or 2 cups pomegranate molasses.
  • 1/4 cup sugar
  • sliced red onion, to garnish


  • Heat oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper and add to skillet. Work in batches and don't crowd the chicken. Cook turning until browned, about 8 minutes. Transfer to a plate and set aside. Add turmeric and onion to the skillet and cook until soft, about 10 minutes. Add spinach and cook until wilted, about 1 minute. Remove from heat and set aside.
  • Stir in 8 cups of water, and bring to a simmer over medium heat. Cook, skimming off any oil that floats to the top, until light brown and thickened (about 2 hours).
  • Meanwhile, process walnuts in a food processor into a very fine paste, about 2 minutes. Transfer to a 6-qut. Dutch oven and heat over low heat. Cook until fragrant, about 15 minutes.
  • Add the balsamic reduction or pomegranate molasses and sugar. Cook until thickened once more, about 25 minutes. Add reserved chicken and onion-spinach mixture. Cook until chicken is cooked through, about 30 minutes.
  • Garnish with red onion slices.
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