Recipe courtesy of Martin Majehi

Fesenjon Stew

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 medium onion, chopped

2 pounds walnuts, finely ground

4 cups water

Salt and freshly ground black pepper

10 ounces pomegranate sauce (recommended: Cortas Pomegranate Syrup*)

1/2 cup sugar

2 pounds boiled chicken breast, cut into pieces


  1. In a medium stockpot, heat the 2 tablespoons olive oil over medium heat, add the onions and cook until translucent, about 3 minutes. Add the ground walnuts and water and cook, simmering for 25 to 30 minutes.
  2. Add the pomegranate sauce, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot and continue to cook. When the mixture turns brown in color, add the sugar and continue to cook for 1 hour. 
  3. Place the boiled chicken in a serving bowl and top with the stew to serve.

Cook’s Note

*Available at specialty and Latin markets.

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