Pomegranate Stew with Chicken (Khoresh Fesenjan)

Pomegranate Stew with Chicken (Khoresh Fesenjan)

52
Sepi 4

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."

Ingredients

2 h 45 m {{adjustedServings}} servings 785 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 785 kcal
  • 39%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 95.4g
  • 31%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

52
  1. 66 Ratings

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Personally, I thought this dish was a nice change from the ordinary. Let me tell you what I did differently... I replaced half of the pomegranate juice with chicken broth. I used boneless ...

I've tried several Fesenjan recipes on this site and THIS is the one I've been looking for. This is about as good as it gets, aside from it being cooked by a Persian mom (which by default will a...

Really easy to make, and delicious. The total winner at a recent dinner party. Taking another reviewer's advice, I made double the portion but kept the pomegranate juice quantity the same, sub...