Khoresh morgh nardooni

Name: Khoresh morgh nardooni
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1/8 tsp. saffron; 2 tbsp. water; 4 chicken quarters, bone-in; To taste, salt; 6 tbsp. oil, divided; 1 onion, diced, divided; 1/2 + ¼ tsp. turmeric, divided; 1 tsp. black pepper powder; 1 1/2 cup water; 1 tbsp. tomato paste; 2 tbsp. pomegranate molasses; 1 cup pomegranate arils; As required, cilantro, chopped; As required, mint leaves, chopped; As required, chelo

Sarvat Hanif @sarvathanif

Canada

Khoresh Morgh Nardooni, also known as Pomegranate Chicken Stew or as Fesenjan, is a traditional Persian dish characterized by its rich and tangy flavour profile. It combines tender chicken with a sauce made from pomegranate molasses, creating a delightful balance of sweet and sour tastes.

This stew is perfect for special occasions or cozy family dinners, offering a unique taste experience that highlights Persian culinary traditions. Serve the stew with chelo.

Chelo is Persian steamed rice. Just boil the rice till 60% done. In a pot add some oil and saffron or turmeric and top it with the rice. Make holes in the rice and cover with kitchen paper. Place the lid and steam the rice till done. Usually, the rice is flipped on to the serving dish but I am not able to do this flipping. I just served it, ensuring that the saffron rice is on top.
Video recipe at:https://youtu.be/F95XDh_h8dc

This stew is perfect for special occasions or cozy family dinners, offering a unique taste experience that highlights Persian culinary traditions. Serve the stew with chelo.

Sarvat Hanif @sarvathanif

Canada

This stew is perfect for special occasions or cozy family dinners, offering a unique taste experience that highlights Persian culinary traditions. Serve the stew with chelo.

Saved

Ingredients

1 hour 30 minutes

4 servings

1/8 tsp.saffron
2 tbsp.water
4chicken quarters, bone-in
To taste, salt
6 tbsp.oil, divided
1onion, diced, divided
1/2+ ¼ tsp. turmeric, divided
1 tsp.black pepper powder
1 1/2 cupwater
1 tbsp.tomato paste
2 tbsp.pomegranate molasses
1 cuppomegranate arils
As required, cilantro, chopped
As required, mint leaves, chopped
As required, chelo

Saved

Steps

1 hour 30 minutes

1

In a small bowl add 2 tablespoon water and dissolve the saffron. Mix and set aside.
2

Heat 2 tablespoon oil in a large skillet.
3

Season both sides of chicken with salt.
4

Add chicken to skillet and sear both sides till golden. Remove.
5

Add 2 tablespoon oil to same skillet and add half the onion.
6

Sprinkle salt and sauté onions till golden.
7

Add half teaspoon turmeric and pepper powder. Mix and fry for 30 seconds.
8

Transfer chicken back to skillet. Swipe and turn to coat with spices.
9

Add water, bring to boil; cover and simmer for 25 minutes.
10

In a small pan heat 2 tablespoons oil.
11

Add remaining onion and sauté with some salt till golden.
12

Add remaining turmeric and tomato paste and cook 1 minute.
13

Add pomegranate molasses, mix. Do not burn.
14

Add half of the pomegranate arils. Mix and remove.
15

Uncover the chicken and add the pomegranate sauce. Mix well.
16

Add the saffron water and stir gently.
17

Occasionally baste the chicken with the sauce.
18

Cook to reduce sauce to half.
19

Garnish with remaining pomegranate arils, cilantro and mint.
20

Serve atop chelo.