Persian · Lunch, Dinner
Fesenjan
Persian chicken stewed slowly in ground walnuts and tangy pomegranate molasses.
- Calories
- 705 kcal
- Protein
- 34 g
- Carbs
- 61 g
- Fat
- 36 g
- Prep
- 15 min
- Cook
- 30 min
Per serving, for one person.
Contains: tree_nut.
Ingredients
- 130 g Chicken thighs (boneless)
- 30 g Walnuts
- 40 g Pomegranate
- ½ onion Onion
- 55 g Basmati rice
- ¼ tsp Turmeric
- ½ tsp Cinnamon
- ½ tbsp Olive oil
- ¼ tsp Salt
Method
- Toast the ground walnuts in a dry pan for 3 minutes until fragrant.
- Warm the oil and soften the onion for 6 minutes, then add the turmeric and cinnamon.
- Add the chicken, walnuts, pomegranate seeds and 300ml water; cover and simmer for 20 minutes until thick and the chicken is tender.
- Season with salt and serve over the cooked rice.
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