Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

17
PFEIFFER 0

"This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice."

Ingredients 3 h 50 m {{adjustedServings}} servings 743 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 743 kcal
  • 37%
  • Fat:
  • 51.8 g
  • 80%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
  3. Preheat the oven to 325 degrees F (65 degrees C).
  4. Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
  5. Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.
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Reviews 17

  1. 24 Ratings

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MCD77
5/30/2005

Tried this recipe last night and -- overall -- a tasty dish. I’ve had this several times in my favorite NYC Persian restaurant and would like to offer a few suggestions: 1.) In order to balance the potentially overpowering taste of the various spices, include about two tablespoons of lemon juice (or the juice of one lemon) and two or three tablespoons of sugar. This helps balance the flavor and seems more authentic to the dish – I think. 2.) Also, do watch the cooking time. Mine was ready in about 1 hour and 45 minutes. This is pretty close to the authentic way of preparing the dish. It is, however, an acquired taste.

Mina Farahmandi Lewis
1/29/2005

I have to be careful to rate this for what it was and not how it was received. My husband took 2 bites and was done! My grownup daughter loved it and took home half the leftovers! My younger kids poured a bowl of cereal instead. This is not something to make for the picky eater. You really need to love Middle Eastern food. If you do...like I do.. you will love this recipe! I thought it was wonderful. I did have a hard time fitting it all in a 9 x 13 pan (no way!) I used a larger pan and it still spilled over a bit. I also cooked it much less than the recipe called for and still thought I had cooked it just a few minutes too long. Watch the time carefully. Mine was done with a full half hour to spare and I even cooked it at a little bit lower temp because I was going to be leaving the house. I came home with 30 minutes on the clock and wished I had taken it out about even 10 minutes earlier. I loved the spices. I wouldn't change that as others have said. You will either love it or hate it! If you know what to expect...and are actually looking for this type of recipe...you will rave.

MOSAICJOEY
11/1/2004

This recipe sounded delicious but I found there are some problems with it. First, the cardamom TOTALLY OVERPOWERED the entire dish. Maybe I used the wrong kind (I don't think so) or it happened because I used the spice rather than freshly ground (also don't think so), but it really took over the entire dish. Second, next time I would use about 1/2 or 3/4 as much walnut, because it made the juice too thick. That part is just a preference. I'm going to try thins again sans cardamom or with just a dash.