Persian Fesenjun

Persian Fesenjun

25
MRFANTASTIC 0

"An amazing ethnic exotic Persian dish. Incredibly easy to make. Crowd pleaser. A lot of oil will come to the top of the dish. Don't worry, this is normal. This is the oil from the walnuts. Pomegranate paste or syrup may be found in Middle Eastern food specialty shops."

Ingredients

45 m {{adjustedServings}} servings 572 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a skillet over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.
  2. Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
  3. Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
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Reviews

25
  1. 35 Ratings

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I am Iranian,and I find this recipe missing sugar. There are different versions of this dish in Iran; at North people make it tart, in Tehran it's more sweet and in west they make it sour and sw...

This dish is fit for a Sultan,or the King of your house. Very easy to prepare. I served it over basmati rice. My husband is from the middle east & he said it was as good as any he has ever had!W...

This has been one of my favorites for many years but I make it a little bit differently. First, I use about half of the walnuts. After cooking the chicken breasts, I cut them into smaller pieces...