··moyen

Khoresht-e Fessenjan (Persian Pomegranate and Walnut Stew)

Name: Khoresht-e Fessenjan (Persian Pomegranate and Walnut Stew)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 portions
Ingredients: 1 kg chicken (thighs or drumsticks); 2 medium onions; 200 g walnut halves; 3 tablespoons pomegranate molasses; 500 ml pomegranate juice (or juice from 1 pomegranate); 1 tablespoon sugar; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground cinnamon; 500 ml water; 300 g basmati rice

Oh, khoresht-e fessenjan! This Persian stew is a true flavor journey to the heart of Iran. When I first tasted this dish at an Iranian friend's home, I was overwhelmed by the sweet and tangy complexity of its sauce. The ground walnut base gives it a velvety texture, while the pomegranate molasses dances on your taste buds with a sweet-sour touch. Each bite is a balance between the tenderness of the chicken and the crunchiness of the tahdig rice. It's a dish that brings people together, telling the story of Persian gardens and winter evenings around the table. You'll see, as you prepare it, your kitchen will fill with a captivating aroma that transports you straight to Persia. Serve it with a big smile and savor every moment.

110 min(prep 20 + cook 90)

6 servings

kcal

Ingredients

chicken (thighs or drumsticks)1 kg
medium onions2
walnut halves200 g
pomegranate molasses3 tablespoons
pomegranate juice (or juice from 1 pomegranate)500 ml
sugar1 tablespoon
olive oil2 tablespoons
salt1 teaspoon
black pepper1/2 teaspoon
ground cinnamon1/2 teaspoon
water500 ml
basmati rice300 g

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
Brown the chicken pieces in olive oil in a large pot. Remove and set aside.
2
In the same pot, sauté the chopped onions until translucent. Add the crushed walnuts and toast for 2 minutes, stirring.
3
Return the chicken to the pot. Add the pomegranate juice, pomegranate molasses, sugar, cinnamon, salt, and pepper. Pour in the water, cover, and simmer on low heat for 1 hour 30 minutes, stirring occasionally.
4
Meanwhile, prepare the basmati rice: rinse it, boil in a large pot of salted water for 8 minutes, then drain. In a lightly oiled pot, layer the rice, cover, and cook on very low heat for 30 minutes to form a crust (tahdig).
5
Check the consistency of the sauce: it should be creamy, neither too thin nor too thick. Adjust seasoning with a little more molasses or sugar to taste.
6
Serve the khoresht-e fessenjan hot over the fragrant rice, with an extra drizzle of pomegranate molasses if desired.

#persan #ragoût #grenade #noix #poulet #halal #traditionnel

🍽️ Rejoignez BantajCuisine gratuitement

Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.

Créer un compte gratuit

Avis

(0)

Aucun avis. Soyez le premier a noter cette recette !