Chicken in walnut pomegranate gravy(fesenjan)

Recipe of Perfect Chicken in walnut pomegranate gravy(fesenjan)

Chicken in walnut pomegranate gravy(fesenjan)

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The variety of servings that can be served to make Chicken in walnut pomegranate gravy(fesenjan) is 8 servings. So be certain this portion is enough to serve for your self and the one you love household.

Oh yes, simply to add, the time needed to prepare dinner Chicken in walnut pomegranate gravy(fesenjan) is estimated to be round 3 hours.

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#MyCookbook #persian This stew is an iranian dish. It is called" Fesenjan".It can be made with chicken, turkey, meatball( miced beef/ lamb). We usually serve it to our guests. Walnuts grinded and simmered in ice water for hours so the oil from walnuts comes our slowly. Be patient if you decide to make this dish. I used boneless chicken breast as my kids do not like chicken picese with bone. Chicken pieces should not be small.They will fall apart after long time simmering. The oil at top of the stew should be oil fron walnuts not cooking oil. Some people like Fesenjan sweet so they add sugar. Some like it sour so they chose sour paste. We like sweet and sour. I used sweet and sour pomegranate paste from Iran. You can use 1 Kg chicken picese with bone instead of what used.

Substances and spices that should be Take to make Chicken in walnut pomegranate gravy(fesenjan):

  1. 800 grams boneless chicken breast cut to 2.5 cm cubes
  2. 400 grams raw walnuts, grinded
  3. 1 onion, finely chopped
  4. Half teaspoon turmeric powder
  5. Pinch saffron
  6. Black pepper, optional
  7. 6-8 tablespoons pomegranate paste(depends how tick it is)
  8. Salt
  9. Cooking oil

Steps to make to make Chicken in walnut pomegranate gravy(fesenjan)

  1. Heat some oil in the pot. Saute onions until they change the colour. Add turmeric and chicken and salt and pepper. Saute until chicken no more pink.
  2. Add grinded walnuts and saute for couple of minutes. Now add enough ice water. Cover the pot and let the chicken half cooked slowly with medium low flame.
  3. Now add pomegranate paste and continue for another 2 hours or until stew is rich and dark in colour and oil from walnuts come out.
  4. Serve Fesenjan with steamed white rice.

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