How to Make Khoresht Fesenjaan (Chicken with Pomegranate Sauce) - A Step-by-Step Guide

Khoresht Fesenjaan, also known as Chicken with Pomegranate Sauce, is a traditional Persian dish that is bursting with flavor and richness. This stew is a perfect blend of savory and sweet, with its unique combination of chicken, pomegranate, and walnuts.

The dish holds a special place in Persian cuisine and is often served at important gatherings and celebrations. It’s a dish that is not only delicious but also has a deep cultural and historical significance in Iran.

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Ingredients

  • ½ cup vegetable oil
  • 4 medium red onions, thinly sliced
  • 3 pounds bone-in chicken pieces
  • 2 cups hot water or as needed
  • 2 ½ cups pomegranate juice
  • 4 cups chopped walnuts
  • 2 tablespoons freshly ground cardamom
  • 2 tablespoons ground cinnamon
  • 1 medium butternut squash, seeded and cubed
  • ¼ teaspoon saffron powder
  • 1 teaspoon salt, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 30 mins
  • Total Time: 3 hrs 50 mins
  • Servings: 12
  • Yield: 12 servings

  • Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  • Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
  • Preheat the oven to 325 degrees F (65 degrees C).
  • Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
  • Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.
  • Nutrition

    743 cal.

    • Total Fat: 52g
    • Saturated Fat: 9g
    • Cholesterol: 85mg
    • Sodium: 281mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 6g
    • Total Sugars: 29g
    • Protein: 29g
    • Vitamin C: 29mg
    • Calcium: 126mg
    • Iron: 4mg
    • Potassium: 823mg