Chicken stew with walnut and pomegranate molasses or syrup (khoresh fesenjan)



Pomegranate and Walnut Chicken Stew Recipe

Method

  • Place the ground walnuts in a heavy saucepan and stir constantly over a medium heat until light and golden, about 5–7 minutes. Don’t let them burn.

  • Slightly lower the heat, add the chicken stock or hot water, cover and cook for about 20 minutes.

  • In a frying pan, sear the chicken breasts with the oil, onion, turmeric and pepper until just golden. Add to the walnut mixture, cover and cook for a further 30 minutes on the lowest setting. An old lady from a village in the Caspian region taught me to leave a wooden spoon in the pot so that it conducts the heat and doesn’t allow the stew to catch at the bottom.

  • Add the pomegranate juice, molasses, sugar, lavashak if using, and cook for another 30 minutes with the lid on.

  • Add the saffron liquid 10 minutes before the end.

  • The sauce is ready when it’s a lovely dark colour and the chicken is tender.

  • Season with salt and pepper. The stew should be a perfect balance of sweet and sour. If it’s too sweet, add a bit of lemon juice; if it’s too sour, add a tad more sugar.

  • Sprinkle with pomegranate seeds and gold leaf before serving.






Video: How-To Make Khoresh-e Fesenjan

Pomegranate and Walnut Chicken Stew Recipe
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Date: 01.12.2018, 13:38 / Views: 31373