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- Prep time:
- 10 min
- Cook time:
- 1 hr 15 min
Persian chicken stew, also known as Fesenjan, is an indulgent dish often served at parties and gatherings
Method1. 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.
- 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
Tips and suggestions
- 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.