Saucepan@saucepan · Shared this recipeFollowPersian · dinnerFesenjoon - Pomegranate Walnut & Chicken StewA Persian stew of chicken in a rich, sweet-and-sour sauce made with ground walnuts and pomegranate molasses, simmered low and slow.total2 hr 55 minprep20 mincook2 hr 35 minservings5Original recipe on turmericsaffron.blogspot.comKeep this recipeAdd a copy of Fesenjoon - Pomegranate Walnut & Chicken Stew to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings4 boneless, skinless chicken breasts, cut into small chunks1 large onion, peeled, minced2 cups shelled walnuts, finely ground1 cup pomegranate molasses, plus more if needed0.25 cup sugar, plus more if neededcinnamon, a small dashvegetable oilsalt, to tastepepper, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Pulse the walnuts a few times in a food processor until finely ground.2Step 2: In a small pan, heat 2 tablespoons of oil over medium heat. Add the walnuts and sauté them lightly for 2-3 minutes, stirring often.3Step 3: Add the pomegranate molasses and 2 cups of water to the pan. Mix well, cover with the lid slightly ajar, and simmer over low heat for 30-40 minutes.4Step 4: In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Sauté the onions until golden brown.5Step 5: Add the chicken pieces to the pot and cook until golden on all sides. Add salt, pepper, and a small dash of cinnamon. Start with 1/2 teaspoon of salt; you can adjust later.6Step 6: Pour the pomegranate-walnut mixture into the pot with the chicken. Stir well, adding water if needed, so the chicken is fully covered, and brought back to a boil. Then reduce the heat to low, cover, and simmer for 2 hours. The slow cooking allows the chicken, walnuts, and pomegranate sauce to become rich and creamy.7Step 7: Add sugar 1 tablespoon at a time, mixing gently without breaking up the chicken. Taste and adjust to your preference. Fesenjoon is traditionally a balanced, sweet-and-sour (malas) dish. I personally prefer it more sour. But many enjoy it sweeter.8Step 8: If the fesenjoon is too thin, leave the lid slightly ajar and simmer until it reaches a thick consistency. Fesenjoon should never be watery.9Step 9: Serve hot with aromatic basmati rice.getsaucepan.com/r/09ecadfc-3841-4f57-822b-7ab151751341 · Original: https://turmericsaffron.blogspot.com/2009/12/fesenjoon-pomegranate-walnut-chicken.html
