Search thousands of recipes reviewed by home cooks like you.

Pomegranate Stew with Chicken (Khoresh Fesenjan)

Pomegranate Stew with Chicken (Khoresh Fesenjan)

  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
Sepi

Sepi

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Violet78
40

Violet78

2/25/2007

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 chicken breasts instead of the bone in chicken. My recommendation would be to take others advice and use the boneless chicken thighs. (The chicken was a little dry.) This stew deffinetly could use some brightening at the end. I garnished with some chopped parsley. It was still a little sweet for my taste though so I added a few sliced green olives. I have to say, it was delicious with the olives. It had the sweet/salty thing going on! I served with flatbread and rice trying to decided which would be better. The flat bread was the winner, in my opinion. All in all, I would make it again.

pinkypink
35

pinkypink

11/15/2007

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 always be better). I don't really like chicken legs, but I used them anyways based on the reviews. SO good! I used really fresh walnuts, and I found that after a couple of hours of simmering a lot of oil went to the top. It was easy to blot the top of the stew before serving and that cut back on the grease factor somewhat. This isn't the most aesthetically pleasing dish, but it definitely makes up for its presentation in taste. I will definitely be making this one again! Thanks a lot for the recipe:)

sputnitsa
33

sputnitsa

10/9/2006

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, substituting water & vegeta seasoning (as I'd run out of stock). It was moist, tender and delicious. As someone mentioned previously, the appearance and aroma while it's cooking is unusual if you're not used to working with these ingredients. I was worried my guests might find it odd-looking, and I'm sure a few did, but they all loved it. :) I made it with some carrot & onion basmati rice, and some Syrian beans (from AllRecipes) and served it with some heated (and olive-oil brushed) Persian Barbari flatbread which I found in the neighborhood. Fantastic. I accidentally posted this review for the Persian Fesenjan recipe, but it belongs here. (woops)

Similar recipes

ADVERTISEMENT