Fesenjan ~ Persian Chicken Stew with Walnuts and Pomegranate
Servings 4
Ingredients
- 1 kg chicken cut into small pcs
- 1 tbsp olive oil
- 25 gm butter
- 2 onions minced
- 1/4 tsp cinnamon powder
- 1/4 tsp turmeric powder
- 1 tsp pepper powder
- 1/2 tsp paprika powder optional
- 1 cup walnuts roasted and powdered
- 1 cup pomegranate juice
- 1 cup water
- Salt to taste
Instructions
- Heat olive oil. Fry the chicken briefly on both sides for around 4 minutes each. Drain and keep aside.
- Add the butter and allow to melt. Add the onions and saute till wilted.
- Add back the chicken along with the powders and coat well.
- Add the powdered walnut and pomegranate juice, along with water. Mix well.
- Cook on simmer till the chicken is well cooked and the mixture thickens.
- Add salt and serve hot with rice.
Notes
For pomegranate juice, pulp one cup of pomegarante arils with 1/2 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.