Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken in walnut pomegranate gravy(fesenjan). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Choose from the world's largest selection of audiobooks. We Bring You Millions Of Products At Better Prices. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan".

To begin with this recipe, we have to first prepare a few components. You can have chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken in walnut pomegranate gravy(fesenjan):

1. Take 800 grams boneless chicken breast cut to 2.5 cm cubes
2. Make ready 400 grams raw walnuts, grinded
3. Get 1 onion, finely chopped
4. Make ready Half teaspoon turmeric powder
5. Make ready Pinch saffron
6. Make ready Black pepper, optional
7. Take 6-8 tablespoons pomegranate paste(depends how tick it is)
8. Prepare Salt
9. Prepare Cooking oil

Stir saffron and pomegranate concentrate into walnut-onion mixture. Fesenjoon, or fesenjan, hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. The sweet and sour flavours of the pomegranate juice and molasses, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine. Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet.

Instructions to make Chicken in walnut pomegranate gravy(fesenjan):

1. Heat some oil in the pot. Saute onions until they change the colour. Add turmeric and chicken and salt and pepper. Saute until chicken no more pink.
2. Add grinded walnuts and saute for couple of minutes. Now add enough ice water. Cover the pot and let the chicken half cooked slowly with medium low flame.
3. Now add pomegranate paste and continue for another 2 hours or until stew is rich and dark in colour and oil from walnuts come out.
4. Serve Fesenjan with steamed white rice.

Spoon the walnut paste evenly on the chicken Add the pomegranate concentrate, kosher salt and freshly cracked black pepper. Cover and simmer until the chicken literally falls off the bone. When ripe and delicious pomegranates are in season, sprinkle some juicy sweet seeds on Khoresh Fesenjan for garnish & Enjoy it over saffron rice. Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano Khoresht Fesenjan - Persian Pomegranate and Walnut Stew Dive into Persian deliciousness! Fesenjan stew is a wonderful Persian concoction made with chicken, pomegranates and walnuts served with rice for a perfect meal with bold flavors!

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