Khoresht Fesenjaan (Chicken with Pomegranate Sauce) Recipe - Allrecipes.com
Khoresht Fesenjaan (Chicken with Pomegranate Sauce) Recipe
  • READY IN ABOUT 4 hrs

Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Recipe by  

"This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs 30 mins
  • READY IN

    3 hrs 50 mins

Directions

  1. Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
  3. Preheat the oven to 325 degrees F (65 degrees C).
  4. Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
  5. Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2005

Tried this recipe last night and -- overall -- a tasty dish. I’ve had this several times in my favorite NYC Persian restaurant and would like to offer a few suggestions: 1.) In order to balance the potentially overpowering taste of the various spices, include about two tablespoons of lemon juice (or the juice of one lemon) and two or three tablespoons of sugar. This helps balance the flavor and seems more authentic to the dish – I think. 2.) Also, do watch the cooking time. Mine was ready in about 1 hour and 45 minutes. This is pretty close to the authentic way of preparing the dish. It is, however, an acquired taste.

 
Most Helpful Critical Review
Nov 01, 2004

This recipe sounded delicious but I found there are some problems with it. First, the cardamom TOTALLY OVERPOWERED the entire dish. Maybe I used the wrong kind (I don't think so) or it happened because I used the spice rather than freshly ground (also don't think so), but it really took over the entire dish. Second, next time I would use about 1/2 or 3/4 as much walnut, because it made the juice too thick. That part is just a preference. I'm going to try thins again sans cardamom or with just a dash.

 
Jan 29, 2005

I have to be careful to rate this for what it was and not how it was received. My husband took 2 bites and was done! My grownup daughter loved it and took home half the leftovers! My younger kids poured a bowl of cereal instead. This is not something to make for the picky eater. You really need to love Middle Eastern food. If you do...like I do.. you will love this recipe! I thought it was wonderful. I did have a hard time fitting it all in a 9 x 13 pan (no way!) I used a larger pan and it still spilled over a bit. I also cooked it much less than the recipe called for and still thought I had cooked it just a few minutes too long. Watch the time carefully. Mine was done with a full half hour to spare and I even cooked it at a little bit lower temp because I was going to be leaving the house. I came home with 30 minutes on the clock and wished I had taken it out about even 10 minutes earlier. I loved the spices. I wouldn't change that as others have said. You will either love it or hate it! If you know what to expect...and are actually looking for this type of recipe...you will rave.

 
Dec 03, 2003

Interesting change from the usual chicken casserole, enjoyed by all the family.

 
Oct 13, 2004

This dish is absolutely divine. I leave out the saffron, because it is there just for the extra color anyway. I use fresh pomegranates as well--if this dish seems too tart, add a few teaspoons of honey, molasses, or sugar. I also add a teaspoon of cumin and a 1 clove of crushed garlic for more depth. Beautiful, this dish is not, but once people try it, they really love it. If you can't find pomegranates or pomegranate juice, you can substitute prune juice or cranberry juice for a similar effect.

 
Aug 19, 2004

Have made this recipe many times. You may eliminate the cardemom, the saffron and the butternut squash and it would still be a wonderful dish.

 
Jul 18, 2005

This dish is absolutely amazing! This is supposed to be a very difficult Persian dish to make and it was my first time ever making the dish, but the recipe is so straight-forward and easy to follow. I used eggplant instead of squash because I didn't have squash and I had seen eggplants in other recipes for Fesenjoon and it worked perfectly.

 
Dec 03, 2003

This extraordinary recipe was "A#1" with all of My family and friends who have had the chance to try it! Loved the smell of the spices while preparing it! Since I cannot get pomegranate juice here, I used fresh pomegranates and squeezed the juice from them! Great, natural taste! this recipe will definitely be added to my "family favorites"!!

 

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Nutrition

  • Calories
  • 743 kcal
  • 37%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 51.8 g
  • 80%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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