Fesenjān
Serves 6 - 8
Easy
Prep:
Cook:
This rich sweet-and-sour dish originates from northern Iran. Fesenjān is popular at Iranian family celebrations, such as Yaldā Night and Christmas
Skip to ingredients
Units:
- 500g walnuts
- olive oilfor frying
- 1 medium onionfinely chopped
- ½ tsp ground turmeric
- 1kg skinless, boneless chicken thighs
- 6 tbsp pomegranate molasses
- 1½ tbsp demerara sugar(optional)
- ½ tsp saffron
- ½ tsp ground cardamom(optional)
- 2 tbsp pomegranate seedssome parsley leaves and rice, to serve
Nutrition: Per serving (8)
- kcal678
- fat51g
- saturates7g
- carbs17g
- sugars15g
- fibre4g
- protein36g
- salt0.6g
Method
step 1
Blitz the walnuts in a food processor until fine – you want to get rid of as many chunks as you can. Slowly add 900ml water until you have a watery paste.
step 2
Tip the mix into a large saucepan over a medium heat and bring to the boil. Reduce the heat, cover and simmer for 1 hr, stirring often until the walnut oil rises to the surface.
step 3
Meanwhile, heat a drizzle of olive oil in a large, deep frying pan over a medium heat and fry the onions until golden, about 5 mins. Add the turmeric and stir for 30 seconds, then add the chicken and season. Cook for 5 mins, stirring until browned all over. Cover and cook for 10 mins more until the juices from the chicken run clear.
step 4
Stir the pomegranate molasses into the walnut paste, then taste – add the sugar if you prefer it sweeter. Mix in the spices, if you like, and the spiced chicken and warm over a medium heat for 5 mins until heated through. Scatter with pomegranate seeds and parsley. Serve with rice.
