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Category: Main Course
Khoresh Fesenjen - TastyPlanner.com
Chef: Cgonz00
Chicken stew with pomegranate and walnuts
Ingredients
2 tablespoons vegetable oil, butter, or ghee
2 small onions, peeled and thinly sliced
1 pound skinless and boneless chicken or duck breast cut into thin strips
1 pound butternut squash, peeled and cut into thin strips
1/2 pound shelled walnuts, toasted
1 teaspoon salt
1/2 cup pomegranate paste diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional)
garnish
1 cup fresh pomegranate seeds
1/4 cup walnuts, toasted
Instructions
1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.
2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.
3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.
4. Cover and keep warm until ready to serve.
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