Oh yum! We love recipes from the Middle East. They are rich and even though you may not know what the dish means because of the language, you just know that it is Middle Eastern so it has to be good! Today we have an amazing recipe for you. It is called Khoresht Fesenjan. Well, it does sound alien to you. That’s why we are here! Khoresht Fesenjan is Chicken in a Pomegranate and Walnut sauce. Pomegranate is easily available in fruit stores and rest, you just need walnuts. You will thank us for the recipe. It is so Persian and highly tempting. Take a look!
Here Is The Recipe Of Persian Khoresht Fesenjan :
Preparation Time: 20 Minutes
Cooking Time : 1 Hour 10 Minutes
Yellow onion – 1 1/2 (sliced thinly and fried till golden brown in oil)
Skinless chicken drumstick – 2 pounds
Walnuts – 8 ounces or 2 cups
Cold water – 1/4 cup
Pomegranate concentrate – 1 cup
Kosher salt – 1/4 tsp
Black pepper – 1/8 tsp
Pomegranate seeds for garnishing
Hot steamed rice
Method Of Preparation:
Firstly, check the walnuts whether any shell is there or not. Add to the food processor and pulse it. It should turn into a paste which is tan colored.
Add 1/4 cup of cold water into the food processor. Continue to process it till the paste turns beige.
Fry the prepared sliced onions with 4 tablespoon vegetable oil till they turn golden brown. Now remove it from the skillet or pot. You can use stockpot for frying onions.
Now add the chicken in the same stockpot and top it up with the sliced fried onions. Do not mix it at this point.
Now you would need to spoon walnut paste on the fried onions. Sprinkle the salt and pepper. Add the pomegranate concentrate on the ingredients in the stockpot.
Bring the ingredients to a boil on medium heat. Do not cook it on high heat because when the pomegranate concentrate tends to burn on high heat.
Now reduce heat to low. Cover the stockpot and let it simmer for 10 minutes. At this point, you would need to thicken the sauce of the Fesenjaan.
Reduce heat to low and let it simmer. Keep it covered for about 1 hour or till the sauce gets thick. You would need to check the chicken with a fork. If it is fork tender, then it should fall off the chicken bone. Stir it after every 10 minutes to make sure that the sauce is not sticking to the pot.
If the sauce does not get thick enough, leave the pot uncovered for 10-15 minutes and keep the heat low. The sauce will get thick. Make sure you do not get the heat on high still. You do not want to burn the dish by keeping the heat on high.
Now transfer the Fesenjaan to a serving plate and sprinkle the pomegranate seeds on top of the dish for garnishing. Serve the Chicken Fesenjaan on top of steamed rice. Your dish is ready to eat!