Fesenjan ~ Persian Chicken Stew with Walnuts and Pomegranate
Recipe type: Chicken
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 kg chicken, cut into small pcs
  • 1 tbsp olive oil
  • 25 gm butter
  • 2 onions, minced
  • ¼ tsp cinnamon powder
  • ¼ tsp turmeric powder
  • 1 tsp pepper powder
  • ½ tsp paprika powder (optional)
  • 1 cup walnuts, roasted and powdered
  • 1 cup pomegranate juice
  • 1 cup water
  • Salt to taste
  1. Heat olive oil. Fry the chicken briefly on both sides for around 4 minutes each. Drain and keep aside.
  2. Add the butter and allow to melt. Add the onions and saute till wilted.
  3. Add back the chicken along with the powders and coat well.
  4. Add the powdered walnut and pomegranate juice, along with water. Mix well.
  5. Cook on simmer till the chicken is well cooked and the mixture thickens.
  6. Add salt and serve hot with rice.
For pomegranate juice, pulp one cup of pomegarante arils with ½ cup of water. Drain and use this juice for the stew. Alternatively, you could use 4-5 tbsp pomegranate molasses and accordingly add more water for consistency.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/fesenjan-persian-chicken-stew-walnuts-pomegranate/