Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut
This sensational dish, is popular Iran since ancient time. Khoresht-e Fesenjan is prepared in Sassanian empire (1500 years ago) as new year meal.It is basically made with duck/chicken/beef or lamb meat. Sometimes made with meatballs as well.
#fesenjan
#pomegranate_ stew
#persian_food
#pomegranagte_molasses
Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut
This sensational dish, is popular Iran since ancient time. Khoresht-e Fesenjan is prepared in Sassanian empire (1500 years ago) as new year meal.It is basically made with duck/chicken/beef or lamb meat. Sometimes made with meatballs as well.
#fesenjan
#pomegranate_ stew
#persian_food
#pomegranagte_molasses
Cooking 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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Ingredients
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