Persian Fesenjun

4.0
(38)

An amazing ethnic exotic Persian dish. Incredibly easy to make. Crowd pleaser. A lot of oil will come to the top of the dish. Don't worry, this is normal. This is the oil from the walnuts. Pomegranate paste or syrup may be found in Middle Eastern food specialty shops.

1
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 4 skinless, boneless chicken breast halves

  • 1 cup finely ground walnuts

  • 1 (10 fluid ounce) bottle pomegranate paste or syrup

Directions

  1. Heat the olive oil in a skillet over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.

  2. Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.

  3. Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.

Nutrition Facts (per serving)

572 Calories
29g Fat
53g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 572
% Daily Value *
Total Fat 29g 37%
Saturated Fat 3g 17%
Cholesterol 61mg 20%
Sodium 53mg 2%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 9%
Total Sugars 49g
Protein 28g
Vitamin C 13mg 66%
Calcium 57mg 4%
Iron 3mg 17%
Potassium 387mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.