Khoresht-e Fesenjan (Chicken with Pomegranates and Walnuts)
Ah, Khoresht-e Fesenjan... This dish is a true journey to Persia, a perfect balance between the tang of pomegranate and the richness of walnuts. When you make it, your kitchen fills with a sweet, spiced aroma that evokes the bazaars of Isfahan and cozy family winter evenings. The sauce, creamy and deep, coats each tender piece of chicken. I remember my first taste at an Iranian friend's home: I was blown away by the complexity of flavors. This dish is a hug for your taste buds, meant to be shared over fragrant rice. Trust me, it's pure comfort.
Ingredients
- chicken (thighs or drumsticks)4 pieces
- onions2 large
- walnuts200 g
- pomegranate molasses4 tablespoons
- halal butter or oil2 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- cinnamon1/2 teaspoon
- turmeric1 teaspoon
- sugar (optional)1 tablespoon
Nutrition
Instructions
- 1
Finely grind the walnuts. In a large pot, sauté the chopped onions in butter until translucent.
- 2
Add the chicken, turmeric, cinnamon, salt and pepper. Cook for 5 minutes, then add water to cover and simmer for 30 minutes.
- 3
Mix the ground walnuts with 300 ml warm water to form a paste. Add this paste to the pot along with the pomegranate molasses.
- 4
Cover and cook on very low heat for 45 minutes. Taste and adjust the sourness with sugar if too tart.
- 5
Serve hot over basmati rice or flatbread. Garnish with fresh pomegranate seeds if available.
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