Chicken Farsi in Pomegranate Walnut Sauce (Khoresht Fesenjaan)

    (40)
    45 mins

    A traditional chicken dish in Iran that's served with white rice. Do not be too concerned when you see a lot of oil come to the top of the dish as this is normal - it is the oil from the walnuts. Many supermarkets sell pomegranate juice and the pomegranate syrup is also known as pomegranate molasses which you can find in Middle Eastern markets.


    41 people made this

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 100g finely ground walnuts
    • 275ml pomegranate syrup or juice

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a frying pan over medium heat. Add the onion and cook until tender. Add chicken and quickly brown all over. Remove from frying pan, and set aside.
    2. Place the ground walnuts in the remaining oil in the frying pan and cook and stir 5 to 10 minutes or until lightly browned.
    3. Return the onion and chicken to the frying pan with the walnuts. Stir in the pomegranate syrup. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
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    Reviews and ratings
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    (40)

    Reviews in English (33)

    by
    57

    I am Iranian,and I find this recipe missing sugar. There are different versions of this dish in Iran; at North people make it tart, in Tehran it's more sweet and in west they make it sour and sweet. I personally like the latter. For having that fabulous sour & sweet taste you need less pomegranade paste and some sugar (usually 2-3 spoon sugar for 5-6 spoon paste for 2 lb chicken) Though it depends on your taste. Anyhow I thought you might find it work better for you.  -  06 Mar 2007  (Review from Allrecipes US | Canada)

    by
    49

    This dish is fit for a Sultan,or the King of your house. Very easy to prepare. I served it over basmati rice. My husband is from the middle east & he said it was as good as any he has ever had!We found the Pomegranate syrup at the middle eastern store-it was called pomegranate molassas. Don't be put off by it's sweet appearance-this dish is a sweet & sour masterpiece,in looks as well as taste!  -  23 Mar 2004  (Review from Allrecipes US | Canada)

    by
    43

    This has been one of my favorites for many years but I make it a little bit differently. First, I use about half of the walnuts. After cooking the chicken breasts, I cut them into smaller pieces and instead of simmering the entire mixture in a skillet for 20 minutes, I bring the onion, ground walnuts, chicken, pomegranate paste and a cup or two of water (until it looks soupy) to a boil in a saucepan and add a bit of sugar and turmeric. I then cover and simmer for almost 2 hours. It's ready when the mixture has thickened. This has to be served on top of plain white rice - basmati is the best.  -  09 Apr 2004  (Review from Allrecipes US | Canada)

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