Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, khoresht-e fesenjan ( pomegranate stew with chicken and walnut. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have khoresht-e fesenjan ( pomegranate stew with chicken and walnut using 10 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut:
- Get 2 skinless, boneless chicken breasts
- Get 150 g rice
- Prepare 3 medium onions, peeled and chopped finely
- Prepare 200 g ground walnut
- Make ready 2 cups pomegranate molasses
- Make ready 3 tbs sugar (this amount is adjustable: base on your prefer can be more or less)
- Get 1 tsp cinnamon
- Take 1 tsp turmeric
- Take 1 tbs saffron water
- Take olive oil
In this unique preparation, chicken legs and onions are sauteed in olive oil, then slow simmered with pomegranate juice, pureed toasted walnuts, and cardamom. All Reviews for Pomegranate Stew with Chicken (Khoresh 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.
Instructions to make Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut:
- 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.
- 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.
- Heat a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Cook it until soft.
- Add chicken pieces to onions with some turmeric, that will take away meat smell.
- Once chicken meat is soft,
- Add walnut sauce,
- Spices, sugar
- And pomegranate molasses.
- Stir it. Allow to cook over a low heat for about 30 minutes or until desired thickness is reached.
- 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.1. 1. 1.
- Ingredients
You might not normally think to. Khoresht Fesenjan - Persian Pomegranate and Walnut Stew. Fesenjan stew is a wonderful Persian concoction made with chicken, pomegranates and walnuts served with rice for a perfect meal with bold flavors! Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Serve over grains and garnish with walnuts, pomegranate arils, and parsley.
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