How to Make ❣ Tasty Chicken in walnut pomegranate gravy(fesenjan) Recipes ❣ by Heston Blumenthal

Making Recipes Chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps

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Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is Introducing Fesenjan! Fesenjan is a rich and unusual stew from Iran.

➽ 800 grams boneless chicken breast cut to 2.5 cm cubes.
➽ 400 grams raw walnuts, grinded.
➽ 1 onion, finely chopped.
➽ Half teaspoon turmeric powder.
➽ Pinch saffron.
➽ Black pepper, optional.
➽ 6-8 tablespoons pomegranate paste(depends how tick it is).
➽ Salt.
➽ Cooking oil.

Fesenjan (Persian Chicken in Walnut and Pomegranate Sauce). I'll be making it again on Nowruz, the Persian New Year. Fesenjan is a rich and unusual stew from Iran. Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts.

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..

Chicken in walnut pomegranate gravy(fesenjan) - Fesenjan (Persian Chicken in Walnut and Pomegranate Sauce). I'll be making it again on Nowruz, the Persian New Year. Fesenjan is a rich and unusual stew from Iran. Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts.