Very good. Extremely tender. Will make again.

My husband liked this a lot, i found it a bit too tart myself, but it is still a very good recipe. I used a bit less pomengranate juice b/c i drank some of it :) It took about 2 hours to cook down to the consistency I wanted. I did use chicken breast b/c it is what i had but i also recommend using thighs instead, dark meat would just taste better, or better yet, make this sauce and put it on a ROASTED DUCK- the tartness would be divine with a duck. This recipe is really simple and if you are uncertain about if you will like it just cut it in half and give it a go, it does not have too much of a peculiar Middle Eastern spice flavor at all.

This was very easy to make and it turned out great. I highly recommend this recipe.

This is really good, but it is unusual. I only had about three cups of pomegranate juice so used water for the last 8 ounces. I also thought it was sweet enough without the sugar so I left it out. I did use a 1/4 of a teaspoon ground cardamom, but might use a 1/2 teaspoon next time. You really do need to simmer it for about 90 minutes if not two hours. I used chicken thighs and the chicken was very tender and moist. Very easy recipe and I will definitely make it again.

Very delicious and the leftovers were equally as impressive. I used brown sugar and really liked the result. Thanks for a terrific recipe.

Very nice, unique flavor. Chicken looked like beef once the pomegranate juice worked it over.

I made it without the sugar and half of the pom juice. Fantastic. The meat drips off the bone with a tang that impresses instead of curling the toes and cramping the tongue.

I made this for the first time tonight. Neither my husband or I have had this before. It was really good. I really didn't change the recipe except to add some garlic. I served it with basmati rice and pita bread. I thought it was a bit sweet by my husband thought it was just right. It also came out a very dark purple almost black color, much different than the picture.

yeowza, you have got to try this! my husband and I ate this at a now-closed Persian restaurant in D.C. for our first date, and this brings back the memories. fabulous!

I've tried several Fesenjan recipes on this site and THIS is the one I've been looking for. This is about as good as it gets, aside from it being cooked by a Persian mom (which by default will always be better). I don't really like chicken legs, but I used them anyways based on the reviews. SO good! I used really fresh walnuts, and I found that after a couple of hours of simmering a lot of oil went to the top. It was easy to blot the top of the stew before serving and that cut back on the grease factor somewhat. This isn't the most aesthetically pleasing dish, but it definitely makes up for its presentation in taste. I will definitely be making this one again! Thanks a lot for the recipe:)

Absolutely delicious! The flavors all steep together gloriously, and it's got the same distinctive flavor you find in fine Persian restaurant fesenjan. I mixed chicken breasts and thighs, but to my surprise I found the thighs much tastier, as the cooking time was too long for the drier breast meat. I will definitely make this again!

Terrific! Just as I remembered it tasting when prepared by my Iranian friend. I used spoons to shred the chicken, and loved the way it tasted with pita. Also, I added a little pinch of saffron at the end (during the time the basmati cooked). This will now be a staple in my house!

Even our terribly picky 7 year old liked this. If you're lookng for something different for chicken, give this one a try. The pomegranate gives this a wonderful tangy flavor

Personally, I thought this dish was a nice change from the ordinary. Let me tell you what I did differently... I replaced half of the pomegranate juice with chicken broth. I used boneless chicken breasts instead of the bone in chicken. My recommendation would be to take others advice and use the boneless chicken thighs. (The chicken was a little dry.) This stew deffinetly could use some brightening at the end. I garnished with some chopped parsley. It was still a little sweet for my taste though so I added a few sliced green olives. I have to say, it was delicious with the olives. It had the sweet/salty thing going on! I served with flatbread and rice trying to decided which would be better. The flat bread was the winner, in my opinion. All in all, I would make it again.

I made this because I had about 5 lbs of walnuts I wanted to use and had this in Persian restaraunts in the past. I rated this as three stars because of the amount of oil that comes to the top. It was kind of a mess, but the flavor was authentic to Persian food, so if you're a fan of this, make it. I also used Pom Molasses that I found at our local Middle Eastern grocery and had for another recipe, so it was a good way to use things in my pantry, but wasn't a winner for us. I did end up adding a few tablespoons of sugar in the end because it was so tart that I had to take some of the bite out of it. I also used fresh cardamon pods that I threw in with the walnuts when I ground them in my Cuisinart. Was just okay.

The chicken was very good, but I didn't have enough pomegranite juice. Next time I will make sure I have enough and try again.

This recipe was so easy and so filling.