Fesenjan: Persian Pomegranate and Walnut Stew

By • August 3, 2015 0 Comments

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Author Notes: Chicken stew simmered in pomegranate molasses and walnuts. Rich, savoury and sweet. This recipe is perfect for the winter. Raychel Kill

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Serves 4

  • 1 onion, chopped roughly
  • 1 cup roasted walnuts
  • 2 chicken breasts, deboned and skinned
  • 2 cups pomegranate juice
  • 1 teaspoon olive oil
  • 2 tablespoons honey
  • 1 handful parsley
  • salt
  • pepper
  1. Roast walnuts on baking pan at 350 degrees for 10 minutes. Remove and set to cool.
  2. Puree onion and cooled walnuts. Make sure they are completely blended smooth.
  3. Add onion/walnut mixture to large skillet and smooth out over the bottom of pan. Cook on medium heat, wait until mixture begins to brown on the bottom, mix up then smooth out again. Keep checking back every 5 minutes or so and mix up and smooth. Cook until it became thicker and almost to dehydrated state. This is the longest and hardest part of the recipe. It can take a couple of hours for it to reach this stage. Turn down heat to simmer and watch to make sure it does not burn.
  4. Next take the chicken breast and wash them off in water, pat them dry and set on board. Cut the chicken into cubes, season with salt and pepper.
  5. Heat up oil on medium-high heat and add chicken once heated. Brown pieces on all sides. Lower heat to simmer and cook chicken with covered lid.
  6. Turn your attention back to the onion/walnut mixture, add pomegranate juice and honey and mix together. Turn heat up to low-medium and add in chicken. Allow to cook for another 20 minutes.
  7. Serve immediately over rice garnished with some pomegranate arils and parsley.

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