A well cooked chicken breast served in a pomegranate flavoured gravy.
Fesenjan Recipe by Chef Ranveer Brar

- 4

Cooking Time

-60 Min


- Medium

Preparation Time

- 10 Min


  • FOR Fesenjan
  • 2 Chicken Breasts
  • 1 finely chopped Onion Large
  • 100 gms Toasted Walnut
  • 1 tbsp Tomato Paste
  • 2 Tbsp Apple Paste
  • 1 tsp Sugar
  • 100 ml Pomegranate Juice
  • ½ cup Pomegranate Molasses
  • As Required Chicken Stock
  • ½ tsp Crushed Black Pepper
  • to taste Salt
  • As Required Olive Oil
  • .
  • FOR Accompaniment
  • Steamed Rice
  • .
  • FOR Garnish
  • Cheese Spread
  • Thinly Sliced Almonds
  • Thinly Sliced Pistachios
  • Pomegranate Seeds
  • Fresh Mint Sprig


  1. 1

    Marinate chicken breasts in salt and crushed black pepper.
  2. 2

    In a pan, warm olive oil and sear the chicken breasts.
  3. 3

    In the same pan, add olive oil, sauté 1 finely chopped onion, 100 gms crushed toasted walnut, 1 tbsp tomato paste, 2 tbsp apple paste and 1 tsp sugar to sauté, remove some nut paste and keep aside.
  4. 4

    Add chicken stock as needed, 100 ml pomegranate juice, ½ cup pomegranate molasses and cook, add olive oil and let the sauce boil, sprinkle crushed black pepper as per taste.
  5. 5

    Add nut paste to the sauce and seared chicken breasts.
  6. 6

    To serve, place the chicken breasts in a plate, garnish with cheese spread, sauce, thinly sliced almonds, pistachios, pomegranate seeds and mint sprigs.
  7. 7

    Serve Fesenjan with steam rice.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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