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Beef Fesenjan with Pomegranate and Persian rice

Beef Fesenjan with Pomegranate and Persian Rice

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Persian
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Persian Rice (Chelo)

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Taste and adjust sweetness or tartness by adding more sugar or molasses. You want a perfect balance of tangy and sweet.

Serve

  1. 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.