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    Home » Recipes » Main Dish

    Iranian Pomegranate and Walnut Chicken (Fesenjan)

    January 7, 2016 By Darlene at International Cuisine

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    Iranian pomegranate and walnut chicken called fesenjan is an extremely popular dish and for good reason.  It is not considered the national dish but is a close second.  It is divine.  It's sour notes from the pomegranate molasses is not easily forgotten.  This dish is easy to make and you will be a star for doing so.  We served it with jeweled rice however white rice is probably more common.  It can often times be made with lamb instead of chicken. The combination of flavors truly gives you a taste of Iran.  Enjoy!

    Iranian pomegranate and walnut chicken

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    5 from 1 vote

    Iranian Pomegranate and Walnut Chicken (Fesenjan)

    Course Main Dish
    Cuisine Persian
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 large yellow onion diced
    • 3-4 Tbsp olive oil
    • 1/4 cup pomegranate molasses
    • 1.5 cups walnut halves
    • 1 1/2 lbs boneless skinless chicken breasts or thighs cut into bite size pieces
    • 2 cups low-sodium chicken stock
    • 2 Tbsp honey
    • 1/2 teaspoon turmeric
    • 1/4 tsp sea salt
    • pinch each cinnamon nutmeg and black pepper
    • 1 cup pomegranate arils and fresh parsley for garnish

    Instructions

    • Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
    • Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.
    • In a separate pan over medium heat, cook the chicken in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.
    • Once all the chicken is in the pot, add chicken stock and bring to a boil.
    • Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
    • Serve over rice or with naan. Garnish with pomegranate arils and parsley.
    • Enjoy

    Notes

    This can be served over white rice and with some naan bread. You can find pomegranate molasses at your local Middle Eastern store

     

    More Iran

    • Iranian eggplant and walnut dip
      Iranian Eggplant and Walnut Dip (Kashke Bedemjan)
    • Iranian noodle soup
      Iranian Noodle Soup (Ash-E Reshteh)
    • Iranian fresh herbs and vegetables
      Iranian fresh herbs and vegetables (Sabzi Khordan)
    • Iranian jeweled rice
      Iranian Jeweled Rice (Javaher Polow)
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    Filed Under: Iran, Main Dish, Recipes

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