How to Make Fesenjan- Persian Pomegranate and Walnut Stew
Mom's Persian Kitchen explains step-by-step how to make this flavorful stew featuring pomegranate paste and crushed walnuts. It's an elaborate and delicious dish that requires carefully balancing sweetness, saltiness, and sourness. Serve it over your favorite Basmati rice along with chicken, lamb, or beef. Enjoy!
Harvesting Fresh Pomegranates and Making Chicken with Pomegranate in the Village!
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Pomegranate Chicken
This Pomegranate Chicken is sweet, sticky, tangy and loaded with so much flavour. Plus, it couldn't be easier to make. Chris x
Pomegranate Chicken | Serves 4
FULL RECIPE POST:
INGREDIENTS
Chicken:
1lb / 500g Boneless Skinless Chicken Thigh, diced into large bite sized pieces (see notes)
1/3 cup / 50g Plain Flour
1 tsp Salt
1/2 tsp EACH: Paprika, Cinnamon, Garlic Powder, Black Pepper
1 tbsp EACH: Butter, Olive Oil
Pomegranate Sauce:
1 cup / 240ml Pomegranate Juice (see notes)
1/3 cup / 90g Honey
1/3 cup Pomegranate Seeds (Arils)
1 tbsp Tomato Paste (Tomato Puree in UK)
2 tsp Balsamic Vinegar
2 tsp Cornstarch/Cornflour
1/2 tsp finely diced Ginger
1 large Shallot, very finely diced
1 clove of Garlic, finely diced
Fresh Parsley, to serve
METHOD
Prep Chicken: In a medium sized mixing bowl combine flour, paprika, cinnamon, garlic powder, salt and black pepper. Add in diced chicken and mix to fully coat.
Cook Chicken: Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Once the butter has melted, stir it to combine with the oil then add in and space out the chicken. Leave to fry until crispy and deep golden on one side, then flip the pieces and cook the other side until crisp/lightly charred, with the centre piping hot. Remove from pan and turn heat down to medium.
Sauce: Melt in 1/2 tbsp butter then add in shallots, garlic and ginger. Fry until soft and just beginning to brown, then stir in tomato paste and fry for another 1-2mins. Pour in pomegranate juice, balsamic vinegar and honey. Stir to combine and bring to a gentle simmer.
Thicken: In a small pot to one side combine 2 tsp cornstarch with 2 tsp cold water. Pour into the sauce and immediately whisk to combine. Keep on a gentle simmer for 5 or so mins, stirring somewhat frequently until the sauce begins to thicken. Check for seasoning and adjust accordingly.
Serve: Stir in chicken and pomegranate seeds, then stir to fully coat. Serve with finely diced fresh parsley and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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How to make a easy delicious “ Fesenjoon or Walnuts Stew” | cooking with Nikarm Kitchen
Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This is a sweet and sour food. You can make it with chicken, meatball, turkey. My favorite is with chicken. It might take you a few time to get this stew just right. The sweetness and sourness is totally depends in your taste. Give it a try and let me know how you liked it.
Ingredients
———————
1 1/2 cup ground walnuts
750 g chicken or as needed
2tbs sugar
1/3 tsp turmeric
1 tsp salt
About 1/2 cup pomegranate paste or as needed
3-4 spoon brewed Saffron
#fesenjoon #khoreshtefesenjoon #walnutstew #chicken #chickenstew #easyrecipe #easytomake
Ariana's Fesenjan - A pomegranate and walnut stew
Award-winning Iranian-American chef Ariana Bundy shows you how to a twist on a classic Persian stew
In this extract from the Yazd episode of her award-winning TV show “Ariana’s Persian Kitchen”, Ariana shows viewers how to make a variation on the classic Pomegranate and Walnut stew, Fesenjan. In this version of a dish first introduced by the kitchens of the ancient Persian royal courts, Ariana uses duck breast instead of the usual chicken. Served with fluffy white rice it is a hearty, comforting meal with the sweet and sour notes typical of many Persian dishes.
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