KHORESHT FESENJAN - PERSIAN POMEGRANATE AND WALNUT STEW

facebook share image   twitter share image   pinterest share image   E-Mail share image



Khoresht Fesenjan - Persian Pomegranate and Walnut Stew image

A rich and delicious Iranian stew that is very special! It's not the most appealing dish; however, it tastes fantastic. If desired, pomegranate seeds can be added for flavor and presentation. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Fruit

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 chicken thighs
1 onion, chopped
2 bay leaves
4 cups walnuts
1/2 cup water
1 tablespoon flour
2 cups water
1 cup pomegranate concentrate (or paste)

Steps:

  • Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet.
  • Add the walnuts to a food processor and grind them into a fine texture.
  • In a large pot, saute the onion until translucent over medium heat.
  • Season the chicken with salt and pepper, then add to onion and cook a few minutes.
  • Turn chicken pieces after a few minutes.
  • Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
  • Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly.
  • Add 2 cups of water and mix well until lumps disappear.
  • Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
  • Make sure you watch your walnuts. As the mixture thickens, it can easily burn.
  • Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.
  • If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
  • Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through.
  • Serve over basmati rice.

Nutrition Facts : Calories 1180.6, Fat 105, SaturatedFat 15.4, Cholesterol 157.9, Sodium 149.1, Carbohydrate 20.3, Fiber 8.3, Sugar 4.2, Protein 50.7

There are no comments yet!