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My review
Pomegranate Stew with Chicken (Khoresh Fesenjan)
9
Sepi
"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."
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Ingredients
2 h 45 m servings 785Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
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Reviews
Read all reviews 5875 Ratings
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Most helpful positive review
2/25/2007
Personally, I thought this dish was a nice change from the ordinary. Let me tell you what I did differently... I replaced half of the pomegranate juice with chicken broth. I used boneless ...
Most helpful critical review
11/29/2008
I really wanted to like this, but found the tart flavor too strong and overpowering. I wish I had followed other reviews and used half pom juice, half chicen broth.
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2/25/2007
Personally, I thought this dish was a nice change from the ordinary. Let me tell you what I did differently... I replaced half of the pomegranate juice with chicken broth. I used boneless ...
11/14/2007
I've tried several Fesenjan recipes on this site and THIS is the one I've been looking for. This is about as good as it gets, aside from it being cooked by a Persian mom (which by default will a...
10/9/2006
Really easy to make, and delicious. The total winner at a recent dinner party. Taking another reviewer's advice, I made double the portion but kept the pomegranate juice quantity the same, sub...
4/22/2005
Wow! I made this with pomegranate paste/Molasses found in Jon's, simmered for about 2 hours over LOW heat, walnuts start releasing its oil by the end, It has a brownish purplish color that taste...
3/24/2006
I modified this somewhat. I doubled the recipe for a Persian New Years Eve Party and after I began making it realized that I had forgotten to buy double the Pomegranite Juice - so for the addit...
12/11/2008
This is one of my favourite dishes. I usually remove the meat from the chicken once it's cooked ... kind of like pulled pork, you just sort of shread up the chicken, then return the meat to the ...
11/13/2008
First, thank you SO much for sharing this. My friend and I made this the other night, and it came out DELICIOUS! I have had fesenjan before made in my favorite restaurant and by family, but it...
11/29/2008
I really wanted to like this, but found the tart flavor too strong and overpowering. I wish I had followed other reviews and used half pom juice, half chicen broth.
11/29/2009
Ever since I tried this dish a few weeks back, my husband and friends have been asking for the recipe. I took the advice of others and went with 3 cups of pomegranate juice (freshly juiced beca...