Beef Fesenjan is one of those unforgettable Persian dishes that instantly sweeps you into the heart of Persian cuisine—aromatic, luxurious, and deeply comforting. Traditionally made with poultry, this version uses tender beef simmered slowly in a rich, tangy, and slightly sweet walnut and pomegranate sauce. Paired with fluffy saffron Persian rice, this stew offers a bold twist on the classic Fesenjoon, making it a perfect fit for anyone seeking flavorful, hearty, and slightly exotic main course recipes. If you’ve been curious about trying a spicy Persian stew dish or are looking to dive deeper into Persian beef recipes, this is the dish to start with.
Beef Fesenjan with Pomegranate and Persian Rice
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Persian
Heavy-bottomed Dutch oven or deep pot Essential for slow-cooking the stew to allow the beef to become tender and the flavors to concentrate.
Food Processor or High-Speed Blender For finely grinding the walnuts to a paste-like consistency. A mortar and pestle can be used as a traditional alternative.
Medium Saucepan with Lid For cooking the Persian rice.
Fine mesh strainer To rinse and parboil rice thoroughly.
Large Mixing Bowl Useful for tossing rice with yogurt and saffron for the crispy tahdig base.
For the Fesenjan (Stew)
- 2 lbs beef stew meat chuck or brisket works best, cut into 1-inch cubes
- 2 tbsp vegetable oil or ghee for richer flavor
- 1 large onion finely chopped
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp black pepper
- Salt to taste
- 2 cups walnuts finely ground
- 2 1/2 cups water or beef stock
- 1 1/2 cups pomegranate molasses
- 2 tbsp brown sugar adjust based on the tartness of the molasses
Optional: 1/4 tsp cayenne pepper for a spicy Persian stew recipe twist
For the Persian Rice (Chelo)
- 2 cups basmati rice
- 1 tbsp salt for parboiling
- 1/4 tsp ground saffron steeped in 2 tbsp hot water
- 2 tbsp plain yogurt
- 2 tbsp vegetable oil or butter
Optional: A pinch of ground cinnamon for aromatic layering
Optional Garnishes
- Fresh pomegranate seeds
- Chopped parsley or mint
- Toasted walnuts
Prepare the Persian Rice (Chelo)
Start by rinsing the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice stay fluffy. Soak the rice in salted water for 30 minutes.
Bring a large pot of water to a boil, add a tablespoon of salt, and parboil the soaked rice for about 6-7 minutes, or until just tender but not fully cooked. Drain in a fine mesh strainer.
In a bowl, mix a cup of the partially cooked rice with yogurt, saffron water, and 1 tablespoon of oil. Spread this mixture on the bottom of a nonstick or heavy-bottomed pot to form the crispy tahdig.
Gently layer the remaining rice over it, shaping it into a pyramid. Use the handle of a spoon to poke a few holes in the rice mound. Drizzle the remaining oil or melted butter on top. Cover with a clean towel-wrapped lid and steam on low for 45 minutes. The result is fluffy rice with a golden, crispy bottom.
Sear the Beef
In a Dutch oven or deep skillet, heat the vegetable oil over medium heat. Add chopped onions and sauté until soft and golden, about 10 minutes. Add the turmeric, cinnamon, nutmeg, and black pepper, stirring to bloom the spices for a minute.
Add the beef stew meat and brown on all sides. This step is essential for locking in flavor. Season with salt.
Make the Walnut Sauce
While the beef is browning, grind the walnuts in a food processor until finely ground—almost paste-like but not oily. Add the ground walnuts to the pot with the beef and stir for 5 minutes to toast them slightly.
Pour in water or beef stock and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
Add the Pomegranate Molasses
Once the beef is tender and the sauce has thickened slightly, stir in the pomegranate molasses and brown sugar. Simmer uncovered for another 30 minutes until the sauce darkens and becomes rich and glossy. For a spicy Persian stew recipe profile, you can add a pinch of cayenne pepper at this stage.
Taste and adjust sweetness or tartness by adding more sugar or molasses. You want a perfect balance of tangy and sweet.
Serve
Spoon the rich, dark Fesenjan stew over a mound of fluffy saffron Persian rice. Garnish with fresh pomegranate seeds and chopped parsley or mint. For the full Persian meal with rice and meat experience, serve alongside a crisp Shirazi salad (cucumber, tomato, red onion, and lime juice) and some yogurt on the side.
Pairings
Beef Fesenjan is incredibly rich and layered, so pair it with sides that bring contrast and freshness. Here are some traditional and contemporary options to round out your Persian stew with rice and salad plate:
- Shirazi Salad: A crunchy, citrusy salad made with diced cucumber, tomato, red onion, and dried mint. A refreshing counterbalance to the richness of the stew.
- Mast-o-Khiar: Yogurt with cucumber and mint. Creamy and cooling, perfect with spiced or tangy stews.
- Flatbread or Lavash: Use to scoop up any remaining sauce.
- Grilled Eggplant or Zucchini: If you're craving a more vegetable-heavy Persian dish with stew and vegetables, these make great accompaniments.
- Pomegranate Wine or Sparkling Pomegranate Juice: For a drink that echoes the flavor profile of the stew.
FAQs
1. Can I use other meats besides beef?
Absolutely. While this recipe focuses on Persian beef stew, chicken (especially thighs) is more traditional in Fesenjan. Lamb also works well, especially if you're looking for a Persian lamb stew. If you prefer a leaner cut, try chicken breast, but be careful not to overcook it.
2. What cut of beef is best for Fesenjan?
Chuck or brisket are ideal as they become tender beef after slow simmering. Avoid lean cuts like sirloin, which can become tough. The goal is to achieve melt-in-your-mouth pieces that soak up the rich walnut and pomegranate sauce.
3. Is this considered a spicy Persian stew dish?
Traditionally, Fesenjan is not spicy, but it can be. If you enjoy heat, feel free to add cayenne or red pepper flakes for a modern, spicy Persian stew recipe adaptation.
4. Can I make this ahead of time?
Yes, and it’s even better the next day. The flavors deepen as it rests. Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to preserve texture.
5. Is this stew commonly served with herbs?
Not usually, though it’s not uncommon to add a handful of fresh herbs like parsley or mint for garnish. If you’re looking for a Persian stew with beef and herbs, consider Ghormeh Sabzi, another beloved Iranian stew recipe with a more herbaceous profile.
