FESENJāN

Fesenjān image

This rich sweet-and-sour dish originates from northern Iran. Fesenjān is popular at Iranian family celebrations, such as Yaldā Night and Christmas

Provided by Nadiya Ziafat

Categories Dinner

Time 1h28m

Number Of Ingredients 10

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Ingredients

500g walnuts
olive oil, for frying
1 medium onion, finely chopped
½ tsp ground turmeric
1kg skinless, boneless chicken thighs
6 tbsp pomegranate molasses (my family uses Secret Garden)
1½ tbsp demerara sugar (optional)
½ tsp saffron
½ tsp ground cardamom (optional)
2 tbsp pomegranate seeds, some parsley leaves and rice, to serve

Steps:

Blitz the walnuts in a food processor until fine - you want to get rid of as many chunks as you can. Slowly add 900ml water until you have a watery paste.
Tip the mix into a large saucepan over a medium heat and bring to the boil. Reduce the heat, cover and simmer for 1 hr, stirring often until the walnut oil rises to the surface.
Meanwhile, heat a drizzle of olive oil in a large, deep frying pan over a medium heat and fry the onions until golden, about 5 mins. Add the turmeric and stir for 30 seconds, then add the chicken and season. Cook for 5 mins, stirring until browned all over. Cover and cook for 10 mins more until the juices from the chicken run clear.
Stir the pomegranate molasses into the walnut paste, then taste - add the sugar if you prefer it sweeter. Mix in the spices, if you like, and the spiced chicken and warm over a medium heat for 5 mins until heated through. Scatter with pomegranate seeds and parsley. Serve with rice.

Nutrition Facts : Calories 678 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium