Fesenjoon

Name: Fesenjoon
Yield: 5-6 servings
Cuisine: British
Ingredients: 1-1.5 kg chicken; 80-100 g Tomato paste or 3 tablespoons; 2 medium-large Onions; 1 cup Pomegranate molasses/paste; 2 heapfull teaspoons of Tumeric powder; 200 g walnut; Fresh pomegranate and additional walnuts for garnish

Cyrus Esfahani @Vitamin_CY

Traditional Persian dish my mum wanted to make after a long while

Cyrus Esfahani @Vitamin_CY

Traditional Persian dish my mum wanted to make after a long while

Saved

Ingredients

5-6 servings

1-1.5 kgchicken
80-100 gTomato paste or 3 tablespoons
2medium-large Onions
1 cupPomegranate molasses/paste
2heapfull teaspoons of Tumeric powder
200 gwalnut
Fresh pomegranate and additional walnuts for garnish

Saved

Steps

1

Peel and dice the onions
2

Blend the walnuts into a course bits
3

Cut the chicken of its whole.(this picture includes 1 1/2 broiler sized chicken (900g))
4

Heat up a pot with a layer of olive oil. Once hot, start Browning the chicken. Add a few dashes of salt at the start. Use a lid to speed up the cooking. About 15-20 min Browning. Remove the chicken from pot momentarily.
5

Add the onions and cook until caramelized. After; Add the tumeric and mix it in. Add the chicken back in. Mix in the chicken till well coated. Add the fine walnut and mix.
6

Add 4 cups of water and mix well. Heat for 5 min. Add in the pomegranate molasses. Add a teaspoon of salt. And finally add the tomato paste. Mix well and simmer for 2hrs. Stir occasionally throughout. Add a teaspoon of sugar if desired.
7

Plate and garnish with large crushed walnuts and freed pomegranate seeds.
8

Serve with butter rice and Greek yogurt (with some salt) as condiment as desired. Bon appetit!