Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken in walnut pomegranate gravy(fesenjan). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chicken in walnut pomegranate gravy(fesenjan) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Chicken in walnut pomegranate gravy(fesenjan) is something that I have loved my whole life. They’re nice and they look fantastic.
At the same time, chop the onions and garlic. Drain and rinse chickpeas if using. Spoon the walnut paste evenly on the chicken Add the pomegranate concentrate, kosher salt and freshly cracked black pepper.
To begin with this recipe, we must first prepare a few components. You can cook 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):
- Make ready 800 grams boneless chicken breast cut to 2.5 cm cubes
- Get 400 grams raw walnuts, grinded
- Take 1 onion, finely chopped
- Prepare Half teaspoon turmeric powder
- Prepare Pinch saffron
- Take Black pepper, optional
- Make ready 6-8 tablespoons pomegranate paste(depends how tick it is)
- Get Salt
- 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. Iranian pomegranate and walnut chicken called fesenjan is an extremely popular dish and for good reason.
Instructions to make Chicken in walnut pomegranate gravy(fesenjan):
- 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.
- 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.
- 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.
- Serve Fesenjan with steamed white rice.
It is not considered the national dish but is a close second. It's sour notes from the pomegranate molasses is not easily forgotten. This dish is easy to make and you will be a star for doing so. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses.
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