Chicken in walnut pomegranate gravy(fesenjan). 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.
Season generously with salt and pepper.
Peel and finely chop the onion; set aside ¼ cup [½ cup] for garnish.
Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice.
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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.
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Ingredients - Chicken in walnut pomegranate gravy(fesenjan):
- Prepare 800 grams boneless chicken breast cut to 2.5 cm cubes.
- Prepare 400 grams of raw walnuts, grinded.
- Prepare 1 for onion, finely chopped.
- You need Half teaspoon turmeric powder.
- You need Pinch saffron.
- Provide for Black pepper, optional.
- Provide 6-8 tablespoons of pomegranate paste(depends how tick it is).
- Need for Salt.
- Need Cooking oil.
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). Known in Iran as Fesenjan, this Pomegranate Chicken with Walnut dish is considered a special occasion dish and is supposed to be thick and rich, with a sweet and sour flavor. Sometimes made with pomegranate molasses, or this case, pomegranate juice, the gravy relies on ground walnuts for its. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!
Chicken in walnut pomegranate gravy(fesenjan) instructions:
- Heat some oil in the pot. Saute onions until they change the colour. Add turmeric and chicken and salt and pepper. Saute until chicken no more pink..
- Add grinded walnuts and saute for couple of minutes. Now add enough ice water. Cover the pot and let the chicken half cooked slowly with medium low flame..
- Now add pomegranate paste and continue for another 2 hours or until stew is rich and dark in colour and oil from walnuts come out..
- Serve Fesenjan with steamed white rice..
Earthy, rich and tangy, this luscious stew is Introducing Fesenjan! A sumptuous Persian Stew made with ground walnuts and pomegranate - earthy, tangy and deep, Fesejan is soulful and oh so. Try this Fesenjan (Pomegranate Walnut Chicken) recipe, or contribute your own. In this stew chicken is slow cooked in a mixture of ground walnuts, my beloved pomegranate molasses, and an assortment of spices. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran.
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