Chicken Walnut Pomegranate Stew
A most unique Iranian stew dish. Very tasty, memorable concoction made with chicken pieces stewed in a rich sauce made from pomegranate molasses or syrup along with diced walnuts, spices with nutmeg and cinnamon.
Khoresht means 'stew' in the Persian language or Farsi (Arabic pronunciation of Parsi). and I am guessing Fesenjan is a derived from the the word 'pheasant'.
Serve over top of plain steamed rice.
recipe for plain steamed rice - chelo
- Chicken - 3 pounds (bite sized pieces)
- Walnuts - 2 1/2 cups (ground)
- Pomegranate - 1/2 cup (molasses)
- Onion - 2 medium (grated)
- Garlic - 4 cloves
- Cinnamon - 1/2 teaspoon
- Nutmeg - 1/4 teaspoon
- Salt - 2 teaspoon
- Pepper - 1/4 teaspoon
- Sugar - 4 tablespoons
- Lime or lemon juice - 2 teaspoon
- Tomato paste - 5 tablespoons
- Olive oil - 1/4 cup
- Water - 3 cups
- Carrot - 1 small (grated) optional
- Brown walnuts in heavy skillet, stir often to prevent burning. Transfer walnuts to a food processor.
- And spices, seasonings, garlic and carrot to walnuts then grind mixture into a thick paste.
- Transfer walnut paste to a large pot, add water and pomegranate molasses.
- Dilute tomato paste with warm water before adding to walnut and pomegranate syrup.
- Cover with lid and let simmer over medium heat.
Brown chicken pieces:
- Heat olive oil used skillet and sauté chopped onions.
- Add chicken and brown the pieces on all sides. Add extra oil if necessary.
- Transfer chicken to large pot containing simmering walnut pomegranate sauce.
- Add lemon juice then cover pot with lid, reduce heat to low and let simmer for one hour.
- Stir occasionally to prevent sticking. Add water if necessary.
- Serve with plain steamed rice - chelo
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