Persian Pomegranate Walnut Chicken (Khoresht Fesenjaan)

    Persian Pomegranate Walnut Chicken (Khoresht Fesenjaan)


    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.

    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

    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 (1)


    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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