Persian Pomegranate Walnut Chicken (Khoresht Fesenjaan)

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    Persian Pomegranate Walnut Chicken (Khoresht Fesenjaan)

    Persian Pomegranate Walnut Chicken (Khoresht Fesenjaan)

    (40)
    45min


    44 people made this

    About this recipe: A lot of oil will come to the top of the dish. Don't worry, this is normal - it is the oil from the walnuts. Most supermarkets carry pomegranate juice, or you can find the syrup in Middle Eastern shops.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 4 skinless, boneless chicken breast fillets
    • 100g (4 oz) finely ground walnuts
    • 275ml (10 fl oz) pomegranate syrup or juice

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a frying pan over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from frying pan, and set aside.
    2. Place the ground walnuts in the remaining oil in the frying pan. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
    3. Return the onion and chicken to the frying pan with the walnuts, and blend in the pomegranate syrup. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (43)

    0

    The real persian version looks like the picture I'm posting, hopefully you can see it. When you cook this dish it's gonna look quite oily, but it's all because of walnut, and the color comes from pomegranate syrup, nothing scary! You can also use meatballs in this stew instead of chicken.  -  12 Sep 2014

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    57

    I am Iranian,and I find this recipe missing sugar. There are different versions of this dish in Iran; at North people make it tart, in Tehran it's more sweet and in west they make it sour and sweet. I personally like the latter. For having that fabulous sour & sweet taste you need less pomegranade paste and some sugar (usually 2-3 spoon sugar for 5-6 spoon paste for 2 lb chicken) Though it depends on your taste. Anyhow I thought you might find it work better for you.  -  06 Mar 2007  (Review from Allrecipes US | Canada)

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    49

    This dish is fit for a Sultan,or the King of your house. Very easy to prepare. I served it over basmati rice. My husband is from the middle east & he said it was as good as any he has ever had!We found the Pomegranate syrup at the middle eastern store-it was called pomegranate molassas. Don't be put off by it's sweet appearance-this dish is a sweet & sour masterpiece,in looks as well as taste!  -  23 Mar 2004  (Review from Allrecipes US | Canada)

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