Saturday, March 10, 2012

Persian Pomegranate Chicken Stew (Khoresh-e Fesenjan)

One of the most well-known of the most well-known of the Persian fesenjans,Khoresh-e Fesenjanprovides the perfect marriage of taste with the slightly mellow taste of walnuts perfectly balancing the sweet and sour taste of the pomegranate syrup,robb-e anar. Khoresh-e fesenjan is usually made with duck but chicken is a perfect substitute.This dish is delicious eaten right after it has been prepared but like most stews, tastes exquisite the next day after the flavors have had time to concentrate.

Yield:4 Servings


4 Tbsp. olive oil

1 1/2 lb. boneless, skinless chicken breasts , cut into bite-size pieces

1 medium onion, peeled and thinly sliced

8oz. shelled walnuts, finely ground

1 tsp. salt

1/2 c pomegranate syrup diluted in 2c water

1/4 tsp. saffron

1c pomegranate seeds, for garnish

1/2 c shelled walnuts,for garnish

1. Heat the olive oil in a large pan over medium-high heat.Add the chicken pieces and onion and stir often for about 15 minutes.

2.In a food processor, add the walnuts, diluted pomegranate syrup and saffron and mix well till you have a thick paste.Adjust seasonings if necessary.

3.Add the pomegranate sauce to the pan with the chicken and cover and simmer for an additional 45 minutes, stirring often.

4. After the 45 minutes, taste the sauce.If it is too sour , add a pinch of sugar to sweeten it.If it is too sweet, add a little pomegranate syrup to sour it.

5. Remove khoresh from heat and transfer to a serving dish.Garnish with pomegranate seeds and shelled walnut and serve with rice.

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