Rating: 4 stars 3.7
25 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4

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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Recipe Summary

prep:
20 mins
cook:
3 hrs 30 mins
total:
3 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

743 calories; protein 28.6g; carbohydrates 48.9g; fat 51.8g; cholesterol 85.1mg; sodium 281.1mg. Full Nutrition
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