Description
Persian Fesenjan is a rich walnut and pomegranate stew with chicken.
Ingredients
Scale
- 2 cups walnuts
- 2 cups pomegranate juice
- 1.5 lbs chicken, cut into pieces
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- Salt and pepper to taste
- Pomegranate seeds for garnish
Instructions
- Toast the walnuts in a pan until golden brown.
- Grind the walnuts into a fine paste.
- In a pot, heat olive oil and sauté onions until translucent.
- Add chicken pieces and brown on all sides.
- Stir in turmeric, salt, and pepper.
- Add the ground walnuts and pomegranate juice.
- Simmer on low heat for 1.5 to 2 hours.
- Serve hot, garnished with pomegranate seeds.
Notes
- Adjust the sweetness with sugar if needed.
- Serve with rice for a complete meal.
- Fesenjan tastes better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Fesenjan, Persian stew, walnut stew, pomegranate stew, chicken stew