KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE AND WALNUTS)
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You'll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.
Provided by Samin Nosrat
Categories poultry, soups and stews, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
- Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
- In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
- Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
- Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it's too tart.
- Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly - the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.
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
FESENJAN (PERSIAN POMEGRANATE CHICKEN)
Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Provided by Elise Bauer
Categories Dinner Stew Chicken Chicken Stew Pomegranate Stew Walnut
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
- Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
- Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
- Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
- Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
- Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry
Nutrition Facts : Calories 568 kcal, Carbohydrate 31 g, Cholesterol 148 mg, Fiber 4 g, Protein 34 g, SaturatedFat 7 g, Sodium 375 mg, Sugar 23 g, Fat 37 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
PERSIAN CHICKEN
This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming
Provided by greenery
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
- Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
- Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
- Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
- Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
- Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
- Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.
Nutrition Facts : Calories 741.4, Fat 57.3, SaturatedFat 12.4, Cholesterol 87.3, Sodium 467.3, Carbohydrate 35.7, Fiber 9.3, Sugar 14.8, Protein 31.5
POMEGRANATE KHORESH
Steps:
- 1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.
- 2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.
- 3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.
- 4. Cover and keep warm until ready to serve.
- 5. Serve hot with saffron steamed rice . NUSH-E JAN!
- Najmieh Batmanglij shares her tips with Epicurious: •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends toasting the walnuts in a large skillet over medium heat. Cook, stirring constantly, until they're golden brown - 5 to 10 minutes. •Pom Wonderful brand pomegranate juice, available in many supermarkets, works perfectly in this recipe. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." Source Information
More about "persian pomegranate walnut chicken food"
PERSIAN CHICKEN WITH POMEGRANATE AND WALNUTS - RECIPE ...
From finecooking.com
4.4/5 (9)Category Main CourseServings 4-6
PERSIAN POMEGRANATE-WALNUT CHICKEN RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 299 per servingServings 8
- Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken.
- Recoat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired.
FESENJOON - POMEGRANATE WALNUT & CHICKEN STEW | PERSIAN ...
From pinterest.ca
CAFE SPICE POMEGRANATE & WALNUT CHICKEN WITH PERSIAN RICE ...
From specialtyfood.com
IRANIAN POMEGRANATE AND WALNUT CHICKEN (FESENJAN ...
From internationalcuisine.com
CHICKEN W/ WALNUTS & POMEGRANATE | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
FESENJOON RECIPE - BBC FOOD
From bbc.co.uk
PERSIAN POMEGRANATE WALNUT CHICKEN (FESENJOON)*
From deliciousandkosher.com
FAYE LEVY’S CHICKEN IN PERSIAN POMEGRANATE WALNUT SAUCE ...
From mirrorspectator.com
{KHORESH-E FESENJāN} PERSIAN-STYLE POMEGRANATE-WALNUT ...
From saltandwind.com
COOKING LIGHT - PERSIAN POMEGRANATE-WALNUT CHICKEN ...
From sync.myfitnesspal.com
PERSIAN POMEGRANATE CHICKEN (FESENJAN) - GLUTEN FREE RECIPES
From fooddiez.com
FESENJAN (PERSIAN POMEGRANATE CHICKEN STEW) • CURIOUS ...
From curiouscuisiniere.com
FESENJAN (PERSIAN WALNUT POMEGRANATE STEW) - CAROLINE'S ...
From carolinescooking.com
KHORESH FESENJAN | PERSIAN POMEGRANATE CHICKEN RECIPE ...
From ovenhug.com
KHORESH FESENJAN خورش فسنجون|FESENJOON
From persianmama.com
PERSIAN CHICKEN WITH WALNUTS AND POMEGRANATE | DINNER ...
From womanandhome.com
FESENJOON - PERSIAN WALNUT POMEGRANATE STEW - I GOT IT ...
From igotitfrommymaman.com
KHORESH FESENJOON - CHICKEN IN POMEGRANATE AND WALNUT ...
From thecaspianchef.com
PERSIAN CHICKEN WITH POMEGRANATE AND WALNUTS ... | DESI ...
From desicookingrecipes.com
KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE ...
From goodfood.com.au
PERSIAN POMEGRANATE-WALNUT LAMB STEW - FOODESS
From foodess.com
RECIPE - CHICKEN WITH WALNUTS AND POMEGRANATES
From lcbo.com
FESENJAN OR PERSIAN CHICKEN IN POMEGRANATE NUT SAUCE ...
From foodnewsnews.com
FESENJAN RECIPE (PERSIAN CHICKEN IN POMEGRANATE-WALNUT ...
From whats4eats.com
FASENJAN, PERSIAN WALNUT POMEGRANATE CHICKEN, FEAST FOOD
From foodispersonal.net
PERSIAN POMEGRANATE AND WALNUT STEW WITH CHICKEN ...
From pinterest.ca
KHORESH-E-FESENJOON (PERSAIN WALNUT AND POMEGRANATE STEW)
From cookingcounty.com
FESENJAN (PERSIAN CHICKEN + WALNUT + POMEGRANATE STEW ...
From foodnewsnews.com
PERSIANA: CHICKEN, WALNUT & POMEGRANATE STEW RECIPE – EAT ...
From eatdrinkbetter.com
FESENJAN RECIPE - PERSIAN WALNUT AND POMEGRANATE STEW ...
From honest-food.net
FESENJAN (PERSIAN POMEGRANATE WALNUT STEW) - THE DELICIOUS ...
From thedeliciouscrescent.com
PERSIAN STYLE CHICKEN CURRY WITH WALNUTS AND POMEGRANATE ...
From kitchensanctuary.com
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE ...
From fooddiez.com
PERSIAN POMEGRANATE AND WALNUT CHICKEN STEW - FIFTEEN SPATULAS
From fifteenspatulas.com
CHICKEN, WALNUT AND POMEGRANATE STEW RECIPE - BBC FOOD
From bbc.co.uk
PERSIAN POMEGRANATE-WALNUT CHICKEN
From fruitfast.com
PERSIAN POMEGRANATE-WALNUT CHICKEN
From crecipe.com
FESENJAN {PERSIAN WALNUT POMEGRANATE STEW} | FEASTING …
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love