Khoresht Fesenjaan (Chicken with Pomegranate Sauce) recipe

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Ingredients

½ cup vegetable oil
4 medium red onions, thinly sliced
3 pounds bone-in chicken pieces
2 cups hot water or as needed
2 ½ cups pomegranate juice
4 cups chopped walnuts
2 tablespoons freshly ground cardamom
2 tablespoons ground cinnamon
1 medium butternut squash, seeded and cubed
¼ teaspoon saffron powder
1 teaspoon salt, or to taste

Nutrition Info

742.5 calories
carbohydrate: 48.9 g
cholesterol: 85.1 mg
fat: 51.8 g
fiber: 6.2 g
protein: 28.6 g
saturatedFat: 8.8 g
servingSize: -
sodium: 281.1 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions, cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

  2. Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.

  3. Preheat the oven to 325 degrees F (65 degrees C).

  4. Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.

  5. Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

Recipe Yield

12 servings

Recipe Note

This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.

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