Chicken Fesenjoon
Ingredients
Chicken
- 1.5 kg chicken , skinless whole legs or chicken breast
- 2 tsp salt
- ½ tsp black pepper
- ½ tsp cardamom powder
- ½ tsp turmeric powder
- pinch of ground saffron
- 1 tbsp rose water
Fasenjoon
- ¼ cup vegetable oil
- 400 g walnuts, finely ground
- 1 large red onion, finely minced
- 100 g carrots, finely grated
- 4 cups pomegranate juice
- 5 cups water
- 1 tsp salt
- 1 cup pomegranate molasses
- 1-2 tbsp sugar, (adjust according to taste)
Instructions
- In a large pot, add vegetable oil, onion and carrot; sauté for 3 to 5 minutes. Add the ground walnut and fry for 2 to 3 minutes. Add 4 cups of pomegranate juice, 5 cups of water and salt. Allow the mixture to simmer on medium-low heat for 3-4 hours. Continuously stir to avoid the mixture sticking to the bottom of the pot.
- Once the water has reduced, the oil of the walnut should be visible on the top. Add the pomegranate and sugar; stir and adjust the sweetness by adding more sugar. If you want it to be more sour, add more pomegranate molasses. Allow to simmer for addition 45 to 60 minutes.
- In a large bowl season the chicken pieces with salt, black pepper, cardamom powder, turmeric powder. In a small bowl combine ground saffron and rose water. Add the saffron mixture to the chicken and mix together.
- Heat some oil in a large skillet or frying pan. Add the seasoned chicken pieces in batches and brown them until they are cooked through and have a nice color on all sides. Put back all the chicken in the same pot , add water and simmer for another 10-15 minutes.
- Add the fried chicken pieces to the simmering Fesenjoon. Cook them together on low heat for an additional 20 to 30 minutes, allowing the flavors to meld.
- Serve your Khoresh Fesenjoon with Persian rice. Enjoy your delicious Persian dish!