PERSIAN STYLE CHICKEN CURRY WITH WALNUTS AND POMEGRANATE
Persian Style Chicken Curry With Walnuts and Pomegranate - my take on Fesenjan stew - with added veggies! Gluten Free too!
Provided by Nicky Corbishley
Categories Dinner
Time 40m
Number Of Ingredients 23
Steps:
- Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
- Add the sliced peppers and chopped aubergine and stir. Cook for a further 2-3 minutes.
- Whilst the chicken and veggies are cooking, place the walnuts in a food processor and blend just until they turn to fine crumbs.
- Add the walnuts, garlic and ground almonds to the pan and cook for a minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
- Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
- Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
- Top with pomegranate seeds, chopped parsley, red onion slices and chopped walnuts.
Nutrition Facts : Calories 592 kcal, Carbohydrate 38 g, Protein 43 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 123 mg, Sodium 788 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving
KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE AND WALNUTS)
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You'll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.
Provided by Samin Nosrat
Categories poultry, soups and stews, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
- Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
- In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
- Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
- Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it's too tart.
- Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly - the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.
PERSIAN CHICKEN W/POMEGRANATE AND WALNUTS
This is pure heaven!!! Serve with rice or couscous. This is my sister's very own version of the dish she and my BIL enjoyed when they traveled Egypt and parts of the Middle East. The original recipe called for pomegranate puree, but that just isn't easily found here, so she adjusted the recipe to her own taste and availability of ingredients. Thanks, Karen! :)
Provided by Wildflour
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 Tbl. oil in a large frying pan and saute chicken until golden brown.
- Add half the onion and fry til softened, then add water.
- Bring to a boil, cover and reduce heat. Simmer 15 minutes.
- In another fry pan, heat remaining oil and fry the rest of the onion for 2-3 minutes, until soft. Add the chopped walnuts and fry for 2-3 more minutes, stirring frequently so the walnuts don't burn.
- Stir in pomegranate juice, tomato paste, lemon juice and sugar. Let simmer for 5 minutes, adding salt and pepper to taste. Pour sauce over chicken, ensuring all pieces are coated.
- Cover again and simmer for 30-35 minutes until the chicken is done and the oil from the nuts has risen to the surface.
- Serve at once with rice or a savory couscous.
Nutrition Facts : Calories 543.4, Fat 39.3, SaturatedFat 6.6, Cholesterol 92.8, Sodium 221.3, Carbohydrate 14.6, Fiber 3.2, Sugar 7.7, Protein 35.8
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7
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