Pomegranate Stew with Chicken (Khoresh Fesenjan)
Chicken, onions, finely ground walnuts, and pomegranate juice are gently cooked to perfection. The sauce should have the thickness reminiscent of a well-made chili. Pair it with saffron-infused steamed basmati rice. Delight in the dish! If you wish, you can swap angelica powder for cardamom and use 1/2 cup of diluted pomegranate paste in place of pomegranate juice.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken legs, cut up
- 1 white onion, thinly sliced
- ½ pound walnuts, toasted and finely ground in a food processor
- 1 teaspoon salt
- 4 cups pomegranate juice
- ½ teaspoon cardamom (Optional)
- 2 tablespoons sugar (Optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Nutrition
Calories: 785kcalCarbohydrates: 95gProtein: 24gFat: 39gSaturated Fat: 6gCholesterol: 64mgSodium: 445mgPotassium: 329mgFiber: 3gSugar: 83gVitamin C: 7mgCalcium: 51mgIron: 4mg
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