Chicken Farsi in Pomegranate Walnut Sauce (Khoresht Fesenjaan)

Chicken Farsi in Pomegranate Walnut Sauce (Khoresht Fesenjaan)


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About this recipe: 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.


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

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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