Pomegranate Stew with Chicken (Khoresh Fesenjan)

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.


Recipes · Soups, Stews and Chili Recipes · Stews · Chicken


Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Servings: 6
Total Time: 2 hrs 45 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 2 tablespoons olive oil

  • 1 ½ pounds chicken legs, cut up

  • 1 white onion, thinly sliced

  • ½ pound walnuts, toasted and finely ground in a food processor

  • 1 teaspoon salt

  • 4 cups pomegranate juice

  • ½ teaspoon cardamom (Optional)

  • 2 tablespoons sugar (Optional)


Directions

  1. 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.


Nutrition Facts (per serving)

Nutrition Facts
785 Calories
39g Fat
95g Carbs
24g Protein


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