Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken in walnut pomegranate gravy(fesenjan). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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. Add the chicken and get a nice colour on all sides. Once the chicken is coloured remove from the heat and set aside.
Chicken in walnut pomegranate gravy(fesenjan) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken in walnut pomegranate gravy(fesenjan) is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken in walnut pomegranate gravy(fesenjan):
- Take 800 grams boneless chicken breast cut to 2.5 cm cubes
- Make ready 400 grams raw walnuts, grinded
- Get 1 onion, finely chopped
- Prepare Half teaspoon turmeric powder
- Get Pinch saffron
- Prepare Black pepper, optional
- Make ready 6-8 tablespoons pomegranate paste(depends how tick it is)
- Prepare Salt
- Prepare Cooking oil
Iranian pomegranate and walnut chicken called fesenjan is an extremely popular dish and for good reason. It is not considered the national dish but is a close second. It's sour notes from the pomegranate molasses is not easily forgotten. This dish is easy to make and you will be a star for doing so.
Steps to make Chicken in walnut pomegranate gravy(fesenjan):
- 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.
- 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.
- 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.
- Serve Fesenjan with steamed white rice.
It's sour notes from the pomegranate molasses is not easily forgotten. This dish is easy to make and you will be a star for doing so. Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day.
So that is going to wrap it up for this exceptional food chicken in walnut pomegranate gravy(fesenjan) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
