Chicken in walnut pomegranate gravy(fesenjan). Heat some oil in the pot. 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.

For the Gravy Paste Once the chicken is cooked, add the walnut gravy to it and add half cup chicken stock for the best. 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). You can have Chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken in walnut pomegranate gravy(fesenjan)

You need 800 grams of boneless chicken breast cut to 2.5 cm cubes.
It's 400 grams of raw walnuts, grinded.
It's 1 of onion, finely chopped.
It's Half of teaspoon turmeric powder.
Prepare Pinch of saffron.
It's of Black pepper, optional.
You need 6-8 tablespoons of pomegranate paste(depends how tick it is).
It's of Salt.
It's of Cooking oil.

Try this Fesenjan (Pomegranate Walnut Chicken) recipe, or contribute your own. A great and easy recipe for a traditional Persian dish, Fesanjan or Pomegranate and Walnut Braised Chicken. Any of these parties worth their weight would have phenomenal food, like amazing Saffron Kebabs, tons of kumquats, and lots and lots of Khoresh-e Fesenj??n aka Fesenj??n aka. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!

Chicken in walnut pomegranate gravy(fesenjan) step by step

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..

Earthy, rich and tangy, this luscious stew is Introducing Fesenjan! A sumptuous Persian Stew made with ground walnuts and pomegranate - earthy, tangy and deep, Fesejan is soulful and oh so. 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. 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.