Fesenjān
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 500g walnuts
- olive oil, for frying
- 1 medium onion, finely chopped
- ½ tsp ground turmeric
- 1kg skinless, boneless chicken thighs
- 6 tbsp pomegranate molasses
- 1½ tbsp demerara sugar (optional)
- ½ tsp saffron
- ½ tsp ground cardamom (optional)
- 2 tbsp pomegranate seeds, some parsley leaves and rice, to serve
Method
- STEP 1
Blitz the walnuts in a food processor until fine – you want to get rid of as many chunks as you can. Slowly add 900ml water until you have a watery paste.
- STEP 2
Tip the mix into a large saucepan over a medium heat and bring to the boil. Reduce the heat, cover and simmer for 1 hr, stirring often until the walnut oil rises to the surface.
- STEP 3
Meanwhile, heat a drizzle of olive oil in a large, deep frying pan over a medium heat and fry the onions until golden, about 5 mins. Add the turmeric and stir for 30 seconds, then add the chicken and season. Cook for 5 mins, stirring until browned all over. Cover and cook for 10 mins more until the juices from the chicken run clear.
- STEP 4
Stir the pomegranate molasses into the walnut paste, then taste – add the sugar if you prefer it sweeter. Mix in the spices, if you like, and the spiced chicken and warm over a medium heat for 5 mins until heated through. Scatter with pomegranate seeds and parsley. Serve with rice.
