Place the ground walnuts in a large dry pan over low heat. Stir constantly for 5–7 minutes until they release a nutty aroma and turn slightly golden. Be careful not to burn them, as this will add bitterness.

Gradually add 1 cup of warm water to the toasted walnuts, stirring well to form a thick paste. Allow the mixture to simmer gently for 20 minutes, stirring occasionally to prevent sticking. This step releases the natural oils and deepens the flavour.

In a separate pan, heat the vegetable oil or ghee over medium heat. Add the chopped onions and cook until golden brown. Sprinkle in the turmeric powder and stir briefly to enhance colour and aroma.

Add the chicken pieces to the onions and brown lightly on all sides. This seals in moisture and enriches the stew’s depth. Season with salt and pepper, ensuring the spices coat the chicken evenly.

Transfer the sautéed chicken and onions into the walnut pot. Pour in the remaining cup of chicken stock, stirring to combine. Simmer gently over low heat for 30 minutes, allowing the flavours to begin blending.

Stir in the pomegranate molasses and sugar (if using). Adjust the balance of sweet and sour to your preference by tasting the sauce. Cover and continue cooking for another 45–60 minutes until the stew thickens and the oil separates on top.

If the stew becomes too thick, add a splash of water or stock. The ideal texture is smooth and rich, thick enough to coat the back of a spoon. Taste and adjust seasoning as needed.

Remove from the heat and allow the stew to rest for 10 minutes before serving. This short rest helps the flavours settle and intensify, resulting in a more rounded taste.

Spoon the Fesenjan into a shallow serving dish. Garnish with fresh pomegranate seeds for a bright contrast. Serve hot alongside steamed Persian rice (chelo) or saffron rice.

Fesenjan is often served as part of festive or family meals. Pair it with crisp herbs and flatbread for a traditional Persian touch. Its deep, tangy sweetness makes it unforgettable.