Description
A rich and flavorful Persian stew made with walnuts and pomegranate.
Ingredients
Scale
- 2 lbs chicken, cut into pieces
- 2 cups walnuts, finely ground
- 2 cups pomegranate juice
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Pomegranate seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until golden brown.
- Stir in turmeric and cinnamon.
- Add chicken pieces and brown on all sides.
- Mix in ground walnuts and cook for a few minutes.
- Pour in pomegranate juice and bring to a simmer.
- Cover and cook for 1.5 to 2 hours until chicken is tender.
- Season with salt and pepper to taste.
- Garnish with pomegranate seeds before serving.
Notes
- Serve with rice for a complete meal.
- Adjust sweetness by adding sugar if desired.
- Use fresh pomegranate juice for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Persian Fesenjan, Walnut Pomegranate Stew, Chicken Stew