Iranian/Persian Fesenjoon (Walnut And Pomegranate Dish) With Rice Recipe

Name: Iranian/Persian Fesenjoon (Walnut And Pomegranate Dish) With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Walnuts; 1 Packed cup of grated (raw) or pureed (cooked) butternut squash or pumpkin; 2.5 cups water; 10-12 Dried golden plums (optional); 6 pieces Boneless, skinless chicken thighs (all visible fat trimmed); 1 Medium onion, minced; 1 tablespoon Olive oil; 1/2 cup Pomegranate molasses; 2-3 tablespoons Brown sugar; Salt and pepper to taste.

Servings: persons

2 cups Walnuts
1 Packed cup of grated (raw) or pureed (cooked) butternut squash or pumpkin
2.5 cups water
10-12 Dried golden plums (optional)
6 pieces Boneless, skinless chicken thighs (all visible fat trimmed)
1 Medium onion, minced
1 tablespoon Olive oil
1/2 cup Pomegranate molasses
2-3 tablespoons Brown sugar
Salt and pepper to taste.

1
Place the walnuts on a baking sheet and roast in a 350-degree oven for 5-10 minutes or until they start to change color. Let cool. This can be done ahead of time.
2
Finely chop the walnuts to a coarse meal in a food processor.
3
Put the walnuts, grated squash or pumpkin, dried plums (optional), and water in a medium pot. Add salt and pepper to taste. Cover and cook over medium heat for 30 minutes. Stir once or twice.
4
Put the minced onions and olive oil in a small pot. Roll the chicken thighs and place them seam-side down on the bed of minced onions. Salt and pepper to taste. Cover and cook over medium heat for 10-12 minutes or until the onions start to caramelize.
5
Add the pomegranate molasses to the walnut sauce. Add brown sugar, one tablespoon at a time, to the desired sweetness. Remove the chicken thighs to a side plate and scrape off the caramelized onions into the walnut sauce. Stir and adjust for the desired saltiness and sweetness. Place the pieces of chicken in the sauce. Cover the pot and simmer over medium low heat for another sixty minutes. If needed, add a tablespoon or two of water. Note: The sauce should not be too thin. If it is thinner than desired, leave the cover off during the last 15-20 minutes of cooking.
6
Serve over parboiled and steamed Basmati rice. Left over khoresht (stew) freezes well.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Walnuts, 1 Packed cup of grated (raw) or pureed (cooked) butternut squash or pumpkin, 2.5 cups water, 10-12 Dried golden plums (optional), and more.

Yes, Iranian/Persian Fesenjoon (Walnut And Pomegranate Dish) With Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Iranian/Persian Fesenjoon (Walnut And Pomegranate Dish) With Rice

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