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Persian chicken stew
- Prep time:
- 10 min
- Cook time:
- 1 hr 15 min
- Serves:
- 4
Persian chicken stew, also known as Fesenjan, is an indulgent dish often served at parties and gatherings
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Tips and suggestions
- Cooks Tips...
- The stew will initially be sharp and sour, but don’t be tempted to add sugar immediately, as the cooking process sweetens the sauce gradually.
Ingredients
- 2 medium onions, finely chopped
- 1 tbsp sunflower oil
- 250 g walnuts, ground to fine crumbs
- 2 tbsp tomato purée
- small cup boiling water
- 6 tbsp pomegranate molasses
- 4 chicken, cut in to large chunks
- 300 g basmati rice, rinsed 4 times to remove starch and left to soak in cold water for 30 mins
- 1 pinches saffron strands
- sugar, to taste
- sumac, for sprinkling
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Add the oil to a large frying pan over a medium heat, add the onions and fry until soft and brown. Lower the heat, add the walnuts and cook for a further 10 minutes.2. Place the onion and walnut mix in a large saucepan, then mix the tomato puree in a small cup of boiling water and stir. Add the pomegranate molasses and continue to heat over a low heat.
3. Flash fry the chicken in a hot pan for 3 minutes and add to the rest of the ingredients. Season with a pinch of salt and cook over a low heat for approximately 45 minutes.
4. Meanwhile, cook the rice in a large pan of boiling water, when soft add a little oil to a rice pan or large cooking pot, add the rice and sprinkle over the saffon, fry gently so that the rice at the bottom of the pan has a crisp texture and the colour from the saffron has transferred on to the rice.
5. By now the Fesenjan should be thick, rich and with a sweet and sour flavour. Add 1 or 2 tablespoons of sugar to taste. If the sauce becomes too thick, add a few drops of boiling water to thin it out.
6. Serve with the rice and finish with a sprinkling of sumac.
This recipe is classed as intermediate
Avg User rating
4.29 / 5 (7 votes cast)
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