Fesenjan (persian Pomegranate And Walnut Chicken)
Fesenjan is a traditional Persian dish that features a rich and flavorful sauce made from pomegranate molasses and ground walnuts. This savory and slightly sweet chicken stew is a staple in Mizrahi Jewish cuisine, often served during special occasions and holidays.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups ground walnuts
- 1 cup pomegranate molasses
- 1 onion, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 2 cups water
Instructions
- Heat the vegetable 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.
- Pour in the water and bring the mixture to a boil.
- Reduce the heat, cover the pot, and simmer for 1 hour, stirring occasionally.
- Adjust seasoning to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 20g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Fesenjan is traditionally served over steamed basmati rice and garnished with pomegranate arils for a pop of color and extra burst of flavor.
Tips & tricks
To save time, you can use pre-cut chicken pieces or boneless, skinless chicken thighs for this recipe.
Cost
$20