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Khoresh-e Fesenjān is a delicious traditional sweet and sour Persian chicken stew that is prepared with walnuts and pomegranate. Serve with classic tahdig.
8 chicken drumsticks (with bones)
1 onion, finely chopped
1/2 teaspoon Pereg Turmeric
4 cups walnuts
1 cup pomegranate molasses
1 tablespoon sugar or 1 tablespoon + 1 teaspoon Health Garden Allulose
1 tablespoon cardamom seeds (optional)
a few pomegranate seeds (to garnish)
2 cups (500 milliliters) water (or chicken broth such as Manischewitz Chicken Broth)
salt
pepper
Sprinkle the chicken pieces with salt, pepper and turmeric. Sauté them in a pan over medium to high heat with a little oil until browned on all sides.
Remove chicken. Add a little more oil and fry the onions for a few minutes until they are translucent.
Put the chicken pieces back in the pan. Add water or chicken broth. Bring to a boil. Cover the pan and simmer on low heat for 30 minutes.
Meanwhile, toast the walnuts on a pan (with no oil) for a few minutes. It is also possible to toast them on a baking sheet in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for eight to 10 minutes.
Wait for a few minutes until the walnuts are warm and grind them in a food processor to obtain a powder.
Add this walnut powder, the pomegranate molasses, sugar and cardamom seeds to the chicken.
Cover and simmer over very low heat for one hour. Make sure to stir every 20 minutes to ensure that the walnuts do not stick to the bottom.
Adjust the taste with salt and sugar before serving.
Serve with white Persian rice and pomegranate seeds to garnish.
This recipe appeared first on 196 Flavors.
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