Saucepan@saucepan · Shared this recipeFollowPersian · dinnerKhoresh FesenjanA Persian chicken stew with a rich, tangy-sweet sauce made from ground walnuts and pomegranate concentrate, served over saffron rice.total1 hr 30 mincook1 hr 30 minservings5Original recipe on persianmama.comKeep this recipeAdd a copy of Khoresh Fesenjan 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 servings1.5 large yellow onion, sliced thin and fried golden brown in 3-4 TBSP vegetable oil (or 5 ounces fried onions)3.5 TBSP vegetable oil, for frying onions2 pounds chicken drumsticks or thighs, skinless, 4-5 pieces8 ounces walnut halves, about 2 cups0.25 cup cold water1 cup pomegranate concentrate0.25 tsp kosher salt0.125 tsp freshly cracked black pepperpomegranate seeds, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Pick through the walnuts for any shells, and add to a food processor and process until it turns to a tan-colored paste.2Step 2: With the food processor running add 1/4 cup cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color.3Step 3: Fry the sliced onions with 3-4 TBSP vegetable oil in a 6-Qt stockpot until golden brown. Remove from the pot.4Step 4: Add chicken to the same stockpot and top it with the fried onions.5Step 5: Spoon the walnut paste evenly over the fried onions. Sprinkle with salt and pepper.6Step 6: Drizzle the pomegranate concentrate over all the ingredients.7Step 7: Bring to a boil over medium heat. The pomegranate concentrate tends to stick and burn fairly quickly so avoid high heat.8Step 8: Reduce the heat to medium low, cover the pot and simmer for 15 minutes.9Step 9: Now reduce the heat to low and simmer covered for an additional 1 hour 15 minutes, or until the sauce is thickened and the chicken is fork tender and falls off the bone. Stir every 15 minutes or so to make sure the sauce does not stick to the pot. If at the end of this time period the sauce has not thickened enough, leave the pot uncovered for about 10 minutes on low heat for a thicker sauce. Transfer the Fesenjan to a serving dish and sprinkle some pomegranate seeds on top as garnish.10Step 10: Serve over white Persian steamed rice.getsaucepan.com/r/892c5c3f-6ea6-49d3-97e5-c34c6dd9114d · Original: https://persianmama.com/chicken-in-walnut-pomegranate-sauce-khoresht-fesenjan/
