Fesenjan (also known as Fesenjoon) is one of the most iconic Persian stews, loved all across Iran. Every region has its own twist, but the heart of the dish is always the same: ground walnuts simmered with tangy-sweet pomegranate molasses. Traditionally, it’s made with chicken or duck, but over time, variations like meatballs or even vegetarian versions have become just as popular. Served with fluffy Persian rice and crispy tahdig, this dish is pure comfort food.

In this guide, we’ll cover different ways to make Fesenjan — starting with the classic chicken version and then moving on to a hearty meatball twist. Both are flavorful, cozy, and perfect for family dinners or special gatherings. To enhance your Persian dining experience, don’t forget to check out our crispy Persian tahdig recipe.

How to Make Fesenjan (Fesenjoon) with Meatballs?

Fesenjan with meatballs is a cozy twist on the authentic Persian walnut and pomegranate stew (Fesenjoon). Juicy little meatballs soak up the rich, tangy-sweet sauce, making this dish perfect for family dinners, cozy weekends, or even special gatherings. Follow this step-by-step guide to cook an easy fesenjan recipe at home.

Step 1 : Season the meat for Fesenjan
Place the ground meat in a large bowl. Add salt, black pepper, and turmeric. Grate the onion, squeeze out the excess juice (so the mix doesn’t get watery), and add it to the bowl.

Step 2 : Mix and chill
Mix everything together until the spices and onion are well combined with the meat. Cover the bowl with plastic wrap and let it rest in the fridge for about 30 minutes. This helps the flavors blend and makes the meatballs easier to shape.

Step 3 : Toast the walnuts
In a heavy-bottomed pot, add the finely ground walnuts with a splash of oil. Gently sauté over medium heat until the walnuts darken slightly and release their aroma. Stir often to avoid burning.

Step 4 : Start the stew base
Pour in about 2 cups of cold water, reduce the heat, and let the walnuts simmer slowly so they release their natural oil. Once the mixture deepens in color, stir in the pomegranate molasses (paste).

Step 5 : Shape the meatballs
Take the chilled meat mixture out of the fridge. Roll it into small, walnut-sized meatballs. Heat a little oil in a skillet over medium heat.

Step 6 : Brown the meatballs
Fry the meatballs until golden on all sides. This gives them a nice crust and keeps them from falling apart in the stew. Gently transfer them into the walnut-pomegranate sauce.

Step 7 : Simmer and season
Let the stew simmer on low heat for another 30 minutes, until the sauce thickens and the flavors deepen. After 15 minutes, taste and adjust: add more salt, pepper, or even a bit of sugar if you prefer a sweeter balance to the tart pomegranate.

Step 8 : Finish and serve
Once the sauce has reduced to a rich, thick consistency and the meatballs are fully cooked through, your Fesenjan is ready. Transfer to a serving dish and enjoy with fluffy Persian rice and crispy tahdig.

Cooking Tips for Fesenjan with Meatballs

1. Choose high-quality pomegranate molasses: Sweet-tart molasses gives the best balance. Some cooks mix sweet and tangy versions for a richer flavor.
   
2. Crispy meatballs: Add a spoonful of breadcrumbs for firmer texture.
   
3. Meat options: Traditionally, fesenjan is made with chicken or duck, which add incredible depth.
   
4. Patience pays off: Simmer low and slow for 1.5–2 hours so flavors develop fully.

How to Store and Freeze Fesenjan?

Cool slightly before storing. Keep in airtight containers in the fridge up to 3 days, or freeze up to 2 months. To reheat, thaw overnight in the fridge and warm gently on low heat.

Common Questions About Fesenjan

1. Can I make Fesenjan ahead of time?

Yes! Fesenjan tastes even better the next day as the flavors meld.

2. What to serve with Persian Fesenjan?

Traditionally with saffron Persian rice and tahdig. A fresh salad or pickles also pair well.

3. How do I adjust sweetness or tartness?

Add sugar for sweeter balance, or lemon juice for extra tang. The pomegranate molasses you use makes the biggest difference.

4. How long does authentic Fesenjan take to cook?

Simmer low and slow for 1.5–2 hours until the sauce thickens and deep flavors develop.

5. What’s the difference between meatball Fesenjan and traditional versions?

The meatball version is convenient and bite-sized, perfect for weeknights. Traditional fesenjan often uses whole chicken or duck pieces for a more festive dish.

Final Serving Tip

For an authentic fesenjan recipe, always serve with Persian rice and don’t skip the tahdig. Garnish with fresh pomegranate arils or crushed walnuts for a stunning finish.