Meat
Fesenjān (fesenjoon)
A Persian stew with a dark, sweet-and-sour sauce, made with ground walnuts and pomegranate juice, usually with chicken. It's a celebration dish served with white rice, and its sauce thickens gently as it cooks.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Finely slice the onions and fry them in the oil over medium heat for 10 minutes until golden.
- Add the chicken, cut into pieces, and brown it on all sides.
- Stir in the ground walnuts, mix well and toast them for 3 minutes, stirring.
- Pour in the pomegranate juice, the molasses, the cinnamon, salt and pepper, then add 200 ml of hot water.
- Cover and simmer over very low heat for about 1 hour 15 minutes, stirring from time to time, until the sauce is dark brown and smooth.
- Adjust the sharpness with a little molasses or sugar and serve hot with basmati rice.
Variations and tips
Pecan version. Replace half the walnuts with pecans for a milder, slightly sweeter taste.
More ideas
Burgundian
French Caribbean
Hungarian
American
Italian
French
French
Original Ecomely recipe.