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My review
Khoresht Fesenjaan (Chicken with Pomegranate Sauce)
PFEIFFER
"This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice."
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Ingredients
3 h 50 m servings 743 calsOriginal recipe yields 12 servings
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Directions
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- Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
- Preheat the oven to 325 degrees F (65 degrees C).
- Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
- Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.
Nutrition Facts
Per Serving: 743 calories; 51.8 g fat; 48.9 g carbohydrates; 28.6 g protein; 85 mg cholesterol; 281 mg sodium. Full nutrition
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Reviews
Read all reviews 1825 Ratings
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Most helpful positive review
5/30/2005
Tried this recipe last night and -- overall -- a tasty dish. I’ve had this several times in my favorite NYC Persian restaurant and would like to offer a few suggestions: 1.) In order to balan...
Most helpful critical review
11/1/2004
This recipe sounded delicious but I found there are some problems with it. First, the cardamom TOTALLY OVERPOWERED the entire dish. Maybe I used the wrong kind (I don't think so) or it happene...
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5/30/2005
Tried this recipe last night and -- overall -- a tasty dish. I’ve had this several times in my favorite NYC Persian restaurant and would like to offer a few suggestions: 1.) In order to balan...
1/29/2005
I have to be careful to rate this for what it was and not how it was received. My husband took 2 bites and was done! My grownup daughter loved it and took home half the leftovers! My younger ...
11/1/2004
This recipe sounded delicious but I found there are some problems with it. First, the cardamom TOTALLY OVERPOWERED the entire dish. Maybe I used the wrong kind (I don't think so) or it happene...
10/30/2002
Interesting change from the usual chicken casserole, enjoyed by all the family.
10/12/2004
This dish is absolutely divine. I leave out the saffron, because it is there just for the extra color anyway. I use fresh pomegranates as well--if this dish seems too tart, add a few teaspoons...
8/19/2004
Have made this recipe many times. You may eliminate the cardemom, the saffron and the butternut squash and it would still be a wonderful dish.
7/18/2005
This dish is absolutely amazing! This is supposed to be a very difficult Persian dish to make and it was my first time ever making the dish, but the recipe is so straight-forward and easy to fo...
3/29/2003
This extraordinary recipe was "A#1" with all of My family and friends who have had the chance to try it! Loved the smell of the spices while preparing it! Since I cannot get pomegranate juice he...
3/30/2004
A very kind friend made this dish for me as a gift. It has an extremely "exotic" flavor, brought about surely by the cardamom, so I wouldn't recommend this for kids or picky eaters. However, the...