Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken in walnut pomegranate gravy(fesenjan). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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. You might not normally think to. Chicken stew with walnut and pomegranate molasses or syrup (khoresh fesenjan).
Chicken in walnut pomegranate gravy(fesenjan) is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Chicken in walnut pomegranate gravy(fesenjan) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken in walnut pomegranate gravy(fesenjan):
- Take 800 grams boneless chicken breast cut to 2.5 cm cubes
- Get 400 grams raw walnuts, grinded
- Prepare 1 onion, finely chopped
- Take Half teaspoon turmeric powder
- Take Pinch saffron
- Make ready Black pepper, optional
- Take 6-8 tablespoons pomegranate paste(depends how tick it is)
- Prepare Salt
- Get Cooking oil
Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!
Steps to make Chicken in walnut pomegranate gravy(fesenjan):
- Heat some oil in the pot. Saute onions until they change the colour. Add turmeric and chicken and salt and pepper. Saute until chicken no more pink.
- Add grinded walnuts and saute for couple of minutes. Now add enough ice water. Cover the pot and let the chicken half cooked slowly with medium low flame.
- Now add pomegranate paste and continue for another 2 hours or until stew is rich and dark in colour and oil from walnuts come out.
- Serve Fesenjan with steamed white rice.
It is traditionally made with duck or pheasant in the north. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is Introducing Fesenjan! A sumptuous Persian Stew made with ground walnuts and pomegranate - earthy, tangy and deep, Fesejan is soulful and oh so. Known in Iran as Fesenjan, this Pomegranate Chicken with Walnut dish is considered a special occasion dish and is supposed to be thick and rich, with a sweet and sour flavor.
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