Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, khoresht-e fesenjan ( pomegranate stew with chicken and walnut. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut is something which I have loved my entire life. They are nice and they look wonderful.
This is a Pomegranate and Walnut Stew ("khoresht" or "khoresh" - the word for stew) and today, we make it using chicken. There are many regional variations for this dish in Iran. I prefer this one as its relatively the simplest and for me, has the best flavor that emphasis's the main ingredients by keeping.
To get started with this particular recipe, we have to prepare a few ingredients. You can have khoresht-e fesenjan ( pomegranate stew with chicken and walnut using 10 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut:
- Make ready 2 skinless, boneless chicken breasts
- Prepare 150 g rice
- Get 3 medium onions, peeled and chopped finely
- Get 200 g ground walnut
- Take 2 cups pomegranate molasses
- Prepare 3 tbs sugar (this amount is adjustable: base on your prefer can be more or less)
- Get 1 tsp cinnamon
- Take 1 tsp turmeric
- Get 1 tbs saffron water
- Take olive oil
I first tasted this at her supperclub and instantly loved. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice. Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Chicken and Walnut Stew (Khoresht-e Fesenjan).
Instructions to make Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut:
- In a dry pan, over a low heat roast ground walnut, stir it frequently and don't leave it, because if it burns, taste will change. Roast it for about 8-10 minutes until it is golden.
- Then, add 2 cups of water or 2 chicken stock cubes. Cover the pot with lid and let it to cook on low heat for 5 minutes more.
- Heat a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Cook it until soft.
- Add chicken pieces to onions with some turmeric, that will take away meat smell.
- Once chicken meat is soft,
- Add walnut sauce,
- Spices, sugar
- And pomegranate molasses.
- Stir it. Allow to cook over a low heat for about 30 minutes or until desired thickness is reached.
- This dish has sour/sweet taste but yet if you prefer more sweet or sour taste, you can adjust seasoning. Serve Fesenjan with polow and garnish it with pretty pomegranate seeds. Bon a petit.
- Ingredients
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken.
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