Recipe: Delicious Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut

Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut. 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.

Chicken and Walnut Stew (Khoresht-e Fesenjan). Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew. Find this recipe in our cookbook, SAVEUR: Soups and Stews. Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut most diverse and own mind flavor that unique. Few types of Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut recipes are also enough easy to process and dont pick up long. Though not everybody likes Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut food, currently few people are getting attached and like the sundry Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut foods on hand. This could be seen than the number of restaurants that provide Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut as one of the serving. You can cook Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut using 10 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut

1. Prepare 2 of skinless, boneless chicken breasts.
2. It's 150 g of rice.
3. Prepare 3 of medium onions, peeled and chopped finely.
4. It's 200 g of ground walnut.
5. Prepare 2 cups of pomegranate molasses.
6. Prepare 3 tbs of sugar (this amount is adjustable: base on your prefer can be more or less).
7. It's 1 tsp of cinnamon.
8. You need 1 tsp of turmeric.
9. You need 1 tbs of saffron water.
10. You need of olive oil.

Khoresht-e Fesenjan (Chicken and Walnut Stew). 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-e-fesenjan… Walnut, pomegranate and chicken stew.

Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut instructions

1. 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..
2. 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..
3. Heat a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Cook it until soft..
4. Add chicken pieces to onions with some turmeric, that will take away meat smell..
5. Once chicken meat is soft,.
6. Add walnut sauce,.
7. Spices, sugar.
8. And pomegranate molasses..
9. Stir it. Allow to cook over a low heat for about 30 minutes or until desired thickness is reached..
10. 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..
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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". 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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