Fesenjan

Dry fruits like pistachios, almonds, walnuts, and saffron and fruits like pomegranate are at the centre of Iranian cuisine. Chef Ranveer Brar shares a recipe for Fesenjan, a chicken stew dish made with walnut and pomegranate. This chicken stew is aromatic, flavourful and mouthwatering.
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Serves

2

Cooking Time

60 Min

Meal Type

curry

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • 4 tbsp olive oil
  • salt
  • 1 tsp paprika powder
  • 1 tsp coriander powder
  • 1 tsp all spice powder
  • 1 tsp cumin powder
  • 3 to 4 cherry tomatoes
  • 3 to 4 wild mushrooms
  • blanch string beans
  • 4 to 6 shallots
  • 5 to 6 cottage chees cubes
  • 2 leek stalks
  • 6 tbsp malto dextrin powder
  • For fesenjan
  • 2 chicken breasts
  • 1 finely chopped onion large
  • 100 gm toasted walnut
  • 1 tbsp tomato paste
  • 2 tbsp apple paste
  • 1 tsp sugar
  • 100 ml pomegranate juice
  • ½ cup pomegranate molasses
  • chicken stock
  • ½ tsp crushed black pepper
  • salt
  • olive oil
  • For accompaniment
  • steamed rice
  • For garnish
  • cheese spread
  • thinly sliced almonds
  • thinly sliced pistachios
  • pomegranate seeds
  • fresh mint sprig

PREPARATION

  1. 1

    Marinate the chicken breast with salt and black pepper powder.
  2. 2

    In a heated pan, add olive oil and sear the chicken.
  3. 3

    Let the chicken turn light brown and take it off the flame once it is cooked.
  4. 4

    Add the cooked chicken in a plate.
  5. 5

    In the same pan, add olive oil, chopped onion and let it turn light brown.
  6. 6

    Add toasted powdered walnut and mix it.
  7. 7

    Add tomato paste, apple paste, sugar and mix it well.
  8. 8

    Add chicken stock and mix it well.
  9. 9

    Add pomegranate juice, pomegranate molasses and stir it.
  10. 10

    Add olive oil and let it cook for 5 - 7 minutes.
  11. 11

    Add crushed black pepper, chicken and mix it. Add the chicken in a plate.
  12. 12

    Add cheese spread and pour the gravy over it.
  13. 13

    Garnish with dry fruits, pomegranate seeds, coriander leaves and serve with rice.
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