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Persian Chicken Stew
Persian Chicken Stew
Persian Chicken Stew, also known as Fesenjan, is a flavorful dish from Iran made with chicken, walnuts, and pomegranate molasses.
Ingredients
Method
- Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and saute until soft and translucent, about 5 minutes.
- Add the ground walnuts to the pot and stir continuously for about 5 minutes until it becomes fragrant and slightly darkened.
- Add the pomegranate juice, sugar, salt, and pepper to the pot and stir to combine.
- Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is cooked through and the sauce has thickened.
- Taste the sauce and adjust the seasoning as needed.
- Serve the Persian Chicken Stew hot with rice and garnish with pomegranate seeds and chopped herbs, if desired.
Nutrition
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