Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken in walnut pomegranate gravy(fesenjan). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Cover the pot and let the chicken half cooked slowly with medium low flame. Serve Fesenjan with steamed white rice. Chicken in walnut pomegranate gravy (fesenjan). This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan".
Chicken in walnut pomegranate gravy(fesenjan) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken in walnut pomegranate gravy(fesenjan) is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken in walnut pomegranate gravy(fesenjan):
- Get 800 grams boneless chicken breast cut to 2.5 cm cubes
- Make ready 400 grams raw walnuts, grinded
- Get 1 onion, finely chopped
- Make ready Half teaspoon turmeric powder
- Make ready Pinch saffron
- Prepare Black pepper, optional
- Take 6-8 tablespoons pomegranate paste(depends how tick it is)
- Get Salt
- Take Cooking oil
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. Iranian pomegranate and walnut chicken called fesenjan is an extremely popular dish and for good reason. It is not considered the national dish but is a close second.
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.
Iranian pomegranate and walnut chicken called fesenjan is an extremely popular dish and for good reason. It is not considered the national dish but is a close second. Fesenjan is a traditional Iranian stew typically made with pomegranate molasses (or paste), ground walnuts and poultry such as duck or chicken. It's a dish I make frequently for one of my well-traveled clients. For this interpretation, boneless skinless chicken breasts get a coating of finely chopped walnuts for a delicious crunchy exterior!
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