KHORESH FESENJAN | PERSIAN POMEGRANATE CHICKEN
Khoresh Fesenjan (also known as khoresh fesenjoon) is a sultry, rich, comforting, sweet, and sour Persian stew that is easily my all-time favorite Iranian dish. Persian pomegranate walnut chicken stew is made with sweet pomegranate molasses and savory, nutty toasted walnuts creating a thick sauce that coats pieces of chicken in the most delicious and decadent way. In this recipe, I pare down a traditionally labor-intensive meal to a simplified Instant pot recipe, keeping the expected flavors and main ingredients.
Provided by Bita, Oven Hug
Categories Persian Food
Time 1h
Number Of Ingredients 14
Steps:
- Toast the shelled walnuts in a 350 degree F oven for 6 to 8 minutes, turning and watching closely to avoid burning the nuts. It should give off a nutty smell, that is when you will know it is golden and toasted.
- Allow the nuts to cool slightly then add them to a food processor. Give the Cuisinart about 10 quick pulses or grind for about 10 seconds. The nuts should be finely chopped but stop before nut paste forms.
- Add olive oil to the Instant pot and heat it on the saute mode for about 1 minute
- Add chopped onions and all of the spices, cook and stir for 5-7 minutes until the onions are translucent (stir constantly so to avoid sticking to the bottom of the pot)
- Add broth, chicken, pomegranate molasses, and juices
- Layer on the walnuts
- Clear our the Instant pot by pressing 'Keep warm/cancel'
- Be sure that the pressure valve is toggled to 'Sealing' (not 'Venting') and click on 'Meat/Stew' then reduce the time down to 15 minutes by clicking on the minus symbol. Lastly, click on 'meat/stew' again to get the pressure cooker started.
- The Instant pot will beep when it's done cooking. At this point, you can either sit and wait for a natural release of pressure (about 15 to 20 minutes), or do a 'quick release'. To 'quick release' turn the pressure valve to 'Vent' and wait for all of the steam to come out (about 2 minutes). In either method, wait until the red steam indicator drops down. Then it is ok to open the lid.
- Clear out the Instant Pot and select 'Saute'. Bring the stew back up to a boil and allow the extra liquid to cook off (10 to 15 minutes). Clear out the Instant pot and allow the stew to cool a bit.
- Serve on top of a bed of cooked Basmati white rice and garnish with fresh pomegranate arils.
Nutrition Facts : Calories 551 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 547 grams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE AND WALNUTS)
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You'll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.
Provided by Samin Nosrat
Categories poultry, soups and stews, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
- Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
- In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
- Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
- Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it's too tart.
- Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly - the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)
Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.
Provided by Sepi
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Nutrition Facts : Calories 784.7 calories, Carbohydrate 95.4 g, Cholesterol 63.8 mg, Fat 39 g, Fiber 2.9 g, Protein 24.4 g, SaturatedFat 5.7 g, Sodium 444.7 mg, Sugar 82.5 g
KHORESHT FESENJAN - PERSIAN POMEGRANATE AND WALNUT STEW
A rich and delicious Iranian stew that is very special! It's not the most appealing dish; however, it tastes fantastic. If desired, pomegranate seeds can be added for flavor and presentation. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Fruit
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet.
- Add the walnuts to a food processor and grind them into a fine texture.
- In a large pot, saute the onion until translucent over medium heat.
- Season the chicken with salt and pepper, then add to onion and cook a few minutes.
- Turn chicken pieces after a few minutes.
- Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
- Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly.
- Add 2 cups of water and mix well until lumps disappear.
- Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
- Make sure you watch your walnuts. As the mixture thickens, it can easily burn.
- Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.
- If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
- Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through.
- Serve over basmati rice.
Nutrition Facts : Calories 1180.6, Fat 105, SaturatedFat 15.4, Cholesterol 157.9, Sodium 149.1, Carbohydrate 20.3, Fiber 8.3, Sugar 4.2, Protein 50.7
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)
Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.
Provided by Sepi
Categories Chicken Stew
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Nutrition Facts : Calories 784.7 calories, Carbohydrate 95.4 g, Cholesterol 63.8 mg, Fat 39 g, Fiber 2.9 g, Protein 24.4 g, SaturatedFat 5.7 g, Sodium 444.7 mg, Sugar 82.5 g
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)
Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.
Provided by Sepi
Categories Chicken Stew
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Nutrition Facts : Calories 784.7 calories, Carbohydrate 95.4 g, Cholesterol 63.8 mg, Fat 39 g, Fiber 2.9 g, Protein 24.4 g, SaturatedFat 5.7 g, Sodium 444.7 mg, Sugar 82.5 g
KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)
This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.
Provided by PFEIFFER
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 12
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
- Preheat the oven to 325 degrees F (65 degrees C).
- Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
- Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.
Nutrition Facts : Calories 742.5 calories, Carbohydrate 48.9 g, Cholesterol 85.1 mg, Fat 51.8 g, Fiber 6.2 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 281.1 mg, Sugar 28.8 g
More about "pomegranate stew with chicken khoresh fesenjan recipes"
KHORESHT-E FESENJAN BA JOOJEH (POMEGRANATE STEW WITH …
From jewishfoodexperience.com
Estimated Reading Time 1 min
KHORESH FESENJOON - CHICKEN IN POMEGRANATE AND WALNUT SAUCE
From thecaspianchef.com
FESENJAN (PERSIAN POMEGRANATE CHICKEN STEW) - CURIOUS …
From curiouscuisiniere.com
KHORESH-E FESENJāN (FESENJOON) - TRADITIONAL PERSIAN RECIPE - 196 …
From 196flavors.com
آموزش فسنجان بسیار خوشمزه و جا افتاده با مرغ دیدئو DIDEO
From dideo.ir
KHORESHT FESENJAN RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
KHORESHT FESENJAN - MUNGFALI.COM
From mungfali.com
KHORESHT FESENJAN - PERSIAN POMEGRANATE AND WALNUT STEW
From unicornsinthekitchen.com
PERSIAN POMEGRANATE AND WALNUT STEW (FESENJOON) - FAMILY SPICE
From familyspice.com
KHORESH FESENJAN خورش فسنجون|FESENJOON
From persianmama.com
KHORESH FESENJAN (POMEGRANATE AND CHICKEN STEW) - MERECIPES.COM
From merecipes.com
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN) RECIPE
From recipes.sparkpeople.com
FESENJOON - PERSIAN POMEGRANATE & WALNUT CHICKEN STEW
From proportionalplate.com
FESENJAN {PERSIAN WALNUT POMEGRANATE STEW} | FEASTING …
From feastingathome.com
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN) RECIPE
KHORESHT-E FESENJAN (CHICKEN AND POMEGRANATE STEW)
From primalpalate.com
KHORESH FESENJAN – IRANIAN CHICKEN STEW WITH NUTS AND POMEGRANATE
From iran-cuisine.com
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)
From worldrecipes.org
FESENJOON STEW RECIPE - KHORESHT FESENJAN | EPERSIANFOOD
From epersianfood.com
FESENJAN, IRANIAN CHICKEN, WALNUT & POMEGRANATE STEW - KRUMPLI
From krumpli.co.uk
KHORESH-E FESENJāN (FESENJOON) | RECIPE
From kosher.com
KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE
From goodfood.com.au
KHORESH-E-FESENJOON (PERSAIN WALNUT AND POMEGRANATE STEW)
From cookingcounty.com
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN) RECIPE
From foodnewsnews.com
KHORESHT FESENJAN – RICH POMEGRANATE AND WALNUT …
From arianabundy.com
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN) ... RECIPE
From crecipe.com
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN) | RECIPESTY
From recipesty.com
FESENJAN (PERSIAN CHICKEN STEW WITH POMEGRANATE AND WALNUTS)
From thedeliciouscrescent.com
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN) RECIPE
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN) RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love