How to Prepare Any-night-of-the-week Chicken in walnut pomegranate gravy(fesenjan)

Chicken in walnut pomegranate gravy(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. You might not normally think to.

Season generously with salt and pepper. Peel and finely chop the onion; set aside ¼ cup [½ cup] for garnish. 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. You can cook Chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken in walnut pomegranate gravy(fesenjan)

1. Prepare 800 grams of boneless chicken breast cut to 2.5 cm cubes.
2. It's 400 grams of raw walnuts, grinded.
3. It's 1 of onion, finely chopped.
4. You need Half of teaspoon turmeric powder.
5. It's Pinch of saffron.
6. Prepare of Black pepper, optional.
7. Prepare 6-8 tablespoons of pomegranate paste(depends how tick it is).
8. Prepare of Salt.
9. It's of Cooking oil.

It is traditionally made with duck or pheasant in the north. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice. 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). 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.

Chicken in walnut pomegranate gravy(fesenjan) step by step

1. 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..
2. 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..
3. 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..
4. Serve Fesenjan with steamed white rice..

Sometimes made with pomegranate molasses, or this case, pomegranate juice, the gravy relies on ground walnuts for its. Pomegranate molasses, ground walnuts, cinnamon, chicken and stock, combined with a few other ingredients to make a savoury curry with a light sweetness. Although there are a couple of spices in there, there's no chilli to scare off the kids, so it makes a great curry for everyone to enjoy. Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea.