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.
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
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
- Add the chicken pieces to the pot and brown on all sides.
- Stir in the ground walnuts, pomegranate molasses, cinnamon, turmeric, salt, and pepper. Add enough water to cover the chicken.
- Cover the pot and simmer over low heat for 1 hour, stirring occasionally.
- 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