Persian pomegranate chicken
In the heart of Persian kitchens, there exists a dish that embodies the warmth of home and the richness of tradition: Fesenjan, the quintessential Persian pomegranate chicken stew. With each simmering pot and every savory spoonful, this culinary masterpiece weaves a tale of comfort, flavor, and familial love.Picture this: the aroma of onions sautéing in fragrant spices, the gentle crackle of ground walnuts as they toast to perfection, and the sweet tang of Persian pomegranate molasses filling the air. These are the humble beginnings of a dish that has graced countless family tables across generations, each iteration infused with its own unique touch of love and care.In Persian households, the mention of Fesenjan evokes memories of cozy gatherings, where laughter mingles with the tantalizing scent of slow-cooked chicken mingling with the velvety sauce. It's a dish that transcends mere sustenance, offering nourishment for both body and soul.As the pot bubbles away on the stove, anticipation builds, and soon enough, the moment arrives to ladle out generous portions of Persian pomegranate chicken Fesenjan onto awaiting plates. With each bite, flavors dance across the palate, weaving a tapestry of taste that speaks of home, hearth, and the enduring bonds of family.So, let Fesenjan be more than just a meal—it's a reminder of the simple joys found in gathering around the table with loved ones, sharing stories, and savoring the comforts of home. Embrace the warmth of tradition and the magic of Persian pomegranate chicken Fesenjan, and let its delicious embrace transport you to a place where every meal is a celebration of love and
Ingredients
- 200 g walnuts (or pecan nuts)
- 1 Tbsp butter
- 2 Tbsp olive oil
- 1 kg chicken thighs or chicken fillet, cut into large cubes
- salt and pepper
- 2 white onions, diced
- 1 garlic clove, minced
- 2 tsp ground turmeric
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp nutmeg
- 100 g pomegranate molasses or balsamic pomegranate cream
- 1 l chicken stock
- 2 Tbsp honey
- 100 g fresh pomegranate arils
- 1 handful fresh cilantro
Instructions
- Preheat your oven to 160 degrees C.
- Roast your whole walnuts (pecan nuts) for 8 to 10 minutes.
- Let them cool down for a few minutes and pulse them in your food processor or blender until finely ground.
- Heat your butter and olive oil in a large non-stick pot and brown the chicken from all sides. You might have to do this in 2 or 3 batches.
- Season the chicken with salt and pepper while you browning it.
- Remove the chicken from the pan and cook the onions in the same pan until the edges are slightly brown.
- Add the garlic, turmeric, cinnamon, cardamom, nutmeg and fry for 1 or 2 minutes until the spices are fragrant.
- Put the chicken back into the pot and add the pomegranate molasses (balsamic pomegranate cream), chicken stock, honey and ground walnuts (pecan nuts).
- Cook the chicken for 30 minutes.
- Check the seasoning and adjust if necessary.
- Sprinkle with pomegranate seeds and cilantro.
- Serve the chicken with couscous, flatbread and /or rice.
Notes
If you can't find pomegranate molasses or balsamic pomegranate cream, you can always make your own by boiling pomegranate juice.