About this recipe:This is a Persian dish of chicken stewed in a pomegranate and walnut sauce. As they do in Iran, serve Khoresht Fesenjaan with white rice.
100ml (4 fl oz) vegetable oil
4 red onions, thinly sliced
1.25kg (3 lb) skinless chicken thighs or breasts
450ml (16 fl oz) hot water
600ml (1 pint) pomegranate juice
500g (1 1/4 lb) chopped walnuts
2 tablespoons freshly ground cardamom
2 tablespoons ground cinnamon
1/4 teaspoon saffron powder
salt to taste
1 butternut squash, seeded and diced
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Heat the oil in a large heavy frying pan over medium heat. Sauté onions until they start to brown. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to the boil. Reduce heat to low, and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
Preheat the oven to 160 C / Gas mark 3. Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into a purée. This can be done in small batches if necessary. Add this mixture to the simmering chicken mixture. Season with cardamom, cinnamon, saffron powder and salt. Stir in the cubed squash. Transfer the entire mixture to a 23x33cm (9x13 in) baking dish.
Bake loosely covered for 2 1/2 hours in the preheated oven. Serve with white rice.
You can use a variety of chicken pieces for this dish.
I made this a few weeks ago, it looks so tasty but in reality i was quite disappointed when I made it. It wasn't horrible, it's just that it tasted funny somehow. Would I make it again? No I don't think I would. - 20 Jan 2012