Fesenjan Morgh (chicken And Walnut Stew)

Fesenjan Morgh, also known as Chicken and Walnut Stew, is a rich and flavorful dish from Iranian cuisine. The combination of tender chicken, ground walnuts, and pomegranate molasses creates a unique and delicious flavor profile that is sure to impress your taste buds.

Fesenjan Morgh (chicken And Walnut Stew)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups walnuts, finely ground
  • 1 cup pomegranate molasses
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
  2. Add the chicken pieces to the pot and brown on all sides.
  3. Stir in the ground walnuts, pomegranate molasses, cinnamon, turmeric, salt, and pepper. Add enough water to cover the chicken.
  4. Cover the pot and simmer over low heat for 1 hour, stirring occasionally.
  5. Adjust the seasoning to taste and serve the Fesenjan Morgh hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Wooden spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serve the Fesenjan Morgh with a side of fluffy basmati rice and a fresh green salad for a complete and satisfying meal.

Tips & tricks

To save time, you can use pre-cut chicken pieces or boneless, skinless chicken thighs for this recipe.

Cost

$20