KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)
This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.
Provided by PFEIFFER
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 12
Number Of Ingredients 11
Steps:
- 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 : Calories 742.5 calories, Carbohydrate 48.9 g, Cholesterol 85.1 mg, Fat 51.8 g, Fiber 6.2 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 281.1 mg, Sugar 28.8 g
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7
KHORESHT FESENJAN - PERSIAN POMEGRANATE AND WALNUT STEW
A rich and delicious Iranian stew that is very special! It's not the most appealing dish; however, it tastes fantastic. If desired, pomegranate seeds can be added for flavor and presentation. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Fruit
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet.
- Add the walnuts to a food processor and grind them into a fine texture.
- In a large pot, saute the onion until translucent over medium heat.
- Season the chicken with salt and pepper, then add to onion and cook a few minutes.
- Turn chicken pieces after a few minutes.
- Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
- Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly.
- Add 2 cups of water and mix well until lumps disappear.
- Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
- Make sure you watch your walnuts. As the mixture thickens, it can easily burn.
- Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.
- If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
- Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through.
- Serve over basmati rice.
Nutrition Facts : Calories 1180.6, Fat 105, SaturatedFat 15.4, Cholesterol 157.9, Sodium 149.1, Carbohydrate 20.3, Fiber 8.3, Sugar 4.2, Protein 50.7
KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)
This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.
Provided by PFEIFFER
Categories Asian Recipes
Time 3h50m
Yield 12
Number Of Ingredients 11
Steps:
- 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 : Calories 742.5 calories, Carbohydrate 48.9 g, Cholesterol 85.1 mg, Fat 51.8 g, Fiber 6.2 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 281.1 mg, Sugar 28.8 g
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