Fesenjan is an Iranian stew recipe made with Pomegranate syrup(pomegranate sweet Molasses) & Walnuts.The actual name of this recipe is Khoresh-E-Fesenjān in Iran.But this recipe is also known as FesenJoon in many Region of Iran.This recipe Traditionally made only with Duck or chicken meat.Sometimes Iranian people made Fesenjān recipe with lamb meat also.This stew can be made in both versions like Sweet or Sour.I made this recipe with lamb meat.Khoresh-E-Fesenjān usually served with white Iranian rice, Polo Rice or with Chelo rice.But I Like this wonderful dish with yellow saffron rice.

Fesenjan a Delicious Stew Recipe from Iran

Fesenjan a Delicious Stew Recipe from Iran

Course Dinner, Lunch, Main Course
Cuisine Persian
Prep Time 20 minutes
Cook Time 41 minutes
Total Time 1 hour 1 minute
Servings 5
Author Easylife for Everyone


  • 1 Kg Lamb or Goat meat with bone
  • 1/2 Cup Sweet pomegranate molasses
  • 1/2 Cup Dry Roasted Walnut Paste
  • 1/2 Cup Deep Fried brown onion Flakes (Barista)
  • 1 Tsp Garlic Chopped
  • 1 Tsp Black pepper crushed
  • 2 Tblsp Clarified Butter or Ghee or extra lite olive oil
  • 2 Cup Hot Water
  • 2 Tsp Salt

For Decoration

Few walnuts

Few Pomegranate seeds


  1. Take a Deep Pan or wok.

    Make the pan enough heat, then put oil or ghee in it and sear all the meat pieces.

    Once the searing process has done keep them aside in a separate bowl.

    Now in the same pan or wok put chopped garlic in the remaining oil or ghee for & fry jor just 1 mint in very low gas flame.

    After 1 mins add  Dry Roasted Walnut Paste and Deep Fried brown onion Flakes or Barista and 1/2 cup water.

    Then fry all the ingredients for 5 mins.

    After 5 mins add all the meat pieces, Crushed black pepper, Sweet pomegranate molasses to the wok or pan and again mix all the ingredient very well and Now cover the pan with a lid for another 5 mins in low gas flame.

    Just after 5 mins uncover the pan and add rest of the water to the wok or pan and cover the pan with the lid for 30 mins in very low gas flame.

    When 30 mins done add the salt to the stew and turn off the gas and the cover the stew pot.

    Decorate the dish with walnuts & Pomegranate Seeds and Serve this wonderful meat dish with white rice or like me with yellow saffron rice.

    Enjoy this dish with your family for any lunch or dinner as a main course.

Tips For the recipe

When you cooking lamb or goat meat never ever add salt during the cooking process.Always add salt at the end of cooking or when the meat gets soft or tender.

Trick For Lamb meat Cooking

If you want to cook lamb or goat meat fast just add “Areca nut” into the cooking pot and cook the lamb or goat meat in slow flame.After few mins, you will notice meat is getting softer.It’s a great natural meat tenderizer.This nut has no flavour but remembers to remove the Areca nut before serving the dish.

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