Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, khoresht-e fesenjan ( pomegranate stew with chicken and walnut. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut is something that I’ve loved my entire life. They are fine and they look fantastic.
Remove chicken skin and discard or save for another use. Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Prepare 2 skinless, boneless chicken breasts
- Prepare 150 g rice
- Prepare 3 medium onions, peeled and chopped finely
- Prepare 200 g ground walnut
- Make ready 2 cups pomegranate molasses
- Get 3 tbs sugar (this amount is adjustable: base on your prefer can be more or less)
- Prepare 1 tsp cinnamon
- Take 1 tsp turmeric
- Make ready 1 tbs saffron water
- Take olive oil
Khoresht-e-fesenjan… Walnut, pomegranate and chicken stew. My favourite recipe book at the moment is Persiana written by the lovely I recently made her Khoresht-e-Fesenja which is a walnut, pomegranate and chicken stew. I first tasted this at her supperclub and instantly loved. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan".
Steps 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
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. 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). Khoresht Fesenjan - Persian Pomegranate and Walnut Stew.
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