Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken in walnut pomegranate gravy(fesenjan). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Persian Chicken also called Fesenjan - A must try recipe full of bursting flavours and rich textures from walnuts Marinate the chicken in turmeric, salt, pepper and lemon juice. For the Gravy Paste Once the chicken is cooked, add the walnut gravy to it and add half cup chicken stock for the best. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!
Chicken in walnut pomegranate gravy(fesenjan) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Chicken in walnut pomegranate gravy(fesenjan) is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken in walnut pomegranate gravy(fesenjan):
- Take 800 grams boneless chicken breast cut to 2.5 cm cubes
- Take 400 grams raw walnuts, grinded
- Prepare 1 onion, finely chopped
- Prepare Half teaspoon turmeric powder
- Prepare Pinch saffron
- Prepare Black pepper, optional
- Take 6-8 tablespoons pomegranate paste(depends how tick it is)
- Get Salt
- Make ready Cooking oil
Sometimes made with pomegranate molasses, or this case, pomegranate juice, the gravy relies on ground walnuts for its. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice. Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Try this Fesenjan (Pomegranate Walnut Chicken) recipe, or contribute your own.
Steps 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.
Celebrate Persian New Year with this chicken-centric paleo version of a traditional stew, featuring a naturally sweet and sour pomegranate sauce and earthy eggplant. Notes: Pomegranate molasses, sometimes called pomegranate syrup, is available in most Middle Eastern markets. It has the color and consistency of molasses but is simply reduced pomegranate juice, without added sugar. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north.
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