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Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Rated as 3.76 out of 5 Stars
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"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
Original recipe yields 12 servings

Directions

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  1. 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.
  2. 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.
  3. Preheat the oven to 325 degrees F (65 degrees C).
  4. 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.
  5. Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

Nutrition Facts


Per Serving: 743 calories; 51.8 48.9 28.6 85 281 Full nutrition

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Reviews

Read all reviews 18
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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 ...

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...

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...

Interesting change from the usual chicken casserole, enjoyed by all the family.

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.

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...

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...

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...