Persian Khoresh Fesenjan with Chicken and Walnuts
Khoresh Fesenjan is an iconic dish of Persian cuisine, originating from northern Iran. This recipe combines the richness of toasted walnuts with the sweet-tartness of pomegranate molasses, creating a creamy and deep sauce. You'll love how the chicken melts into this fragrant sauce, accented with a touch of cinnamon. It's a festive dish, often served on special occasions, that warms the heart and palate. Let yourself be carried away by these authentic flavors and travel to the heart of Persia.
Ingredients
- Chicken1 kg
- Walnuts300 g
- Pomegranate molasses4 tbsp
- Onion1 large
- Garlic2 cloves
- Turmeric1 tsp
- Cinnamon1 stick
- Oil2 tbsp
- Saltto taste
- Pepperto taste
- Water500 ml
Instructions
- 1
Toast the walnuts in a dry pan until golden and fragrant. Let cool, then grind finely.
- 2
In a large pot, heat the oil and sauté the chopped onion until translucent. Add the minced garlic and cook for 1 minute.
- 3
Add the chicken pieces and brown on all sides. Season with salt, pepper, turmeric, and the cinnamon stick.
- 4
Stir in the ground walnuts and mix well. Pour in 500 ml of water, bring to a boil, then reduce heat and simmer covered for 1 hour.
- 5
Add the pomegranate molasses and continue cooking uncovered for 30 minutes, until the sauce thickens and becomes syrupy.
- 6
Adjust seasoning and serve hot with basmati rice.
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