Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken in walnut pomegranate gravy(fesenjan). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken in walnut pomegranate gravy(fesenjan) is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chicken in walnut pomegranate gravy(fesenjan) is something which I’ve loved my whole life.

Khoresht Fesenjan (Pomegranate and Walnut Stew) - Cooking with Yousef. Chicken stew with walnut and pomegranate molasses or syrup (khoresh fesenjan). Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice.

To get started with this particular recipe, we must prepare a few components. You can have chicken in walnut pomegranate gravy(fesenjan) using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken in walnut pomegranate gravy(fesenjan):

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

Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Season generously with salt and pepper.

Steps 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.

Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Season generously with salt and pepper. Peel and finely chop the onion. Fesenjan is a delicious Persian chicken stew flavored with walnuts and pomegranate. It's a comforting dish for a cold day and perfect to make ahead Khoresh-e Fesenjān, or fesenjan for short (sometimes spelled fesenjoon), is a stew (khoresh) from Iran.

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