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Pomegranate Stew with Chicken (Khoresh Fesenjan)
Prep
15 mins
Cook
2 hrs 30 mins
Servings
6
Difficulty
Hard
This Persian classic has been a favorite in my kitchen for years, and I love sharing it with friends who want something truly special yet surprisingly simple to make. Pomegranate Stew with Chicken, or Khoresh Fesenjan, is a deeply flavored dish that comes together with just a handful of ingredients. The pomegranate juice provides a beautiful tartness while being packed with antioxidants that support heart health. What makes this recipe so practical is that most of the cooking happens unattended in one pot, giving you about two and a half hours to relax while the chicken becomes incredibly tender and absorbs all those wonderful flavors from the walnuts and pomegranate.
Ella x
Ingredients
- 22 tablespoons olive oil
- 11 ½ pounds chicken legs, cut up
- 11 white onion, thinly sliced
- ½ pound walnuts, toasted and finely ground in a food processor½ pound walnuts, toasted and finely ground in a food processor
- 11 teaspoon salt
- 44 cups pomegranate juice
- ½ teaspoon cardamom (Optional)½ teaspoon cardamom (optional)
- 22 tablespoons sugar (optional)
Detail level
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
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