Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate …OR Chickpea Stew)

Before printing a recipe I test it and create measurements. As I have been cooking for a long time measuring and step by stepping a dish does not occur to me until I have to sit down and write about it.

Many months ago my friend Ahmed shot this video, of course it was too fast, showed little but mentioned the dish and you see the finished product. It went online yesterday and I was inundated with request for the recipe in written form 45 were in my e mail by the time I awoke.

I will post the video first and if you like you can hit the up button and subscribe. Future videos will be more carefully thought out, this was just done as I was making the dish for our dinner that night. (Ahmed sits my cats when I am out of town).

I first tasted this made by a Persian family currently living in Istanbul to break fast during Ramadan. It was made with chicken, but last night I made with chickpeas and it was extraordinary. It can be the vegan version I dined on, or the chicken version from the video.

  • 4 chicken thighs, salt and pepper and lightly dipped in flour
  • OR the equal of two cans of cooked chickepeas
  • Olive oil to coat the pan
  • 2 large yellow onion minced
  • 1 cup Fresh Walnuts chopped rustic style so they are not all the same size
  • 1 teaspoon dried turmeric or one small root peeled and minced
  • 4 cloves garlic peeled and minced
  • Black pepper
  • Cinnamon stick (if you have it)
  • Pomegranate juice
  • Squeeze of lemon
  • 1 cup chicken stock or water
  • Enough pomegranate to come to the top of the chicken thigh without fully covering it OR if working with chickpeas about 1.5 cups.
  • 1 teaspoon cumin

This could not be easier to make.

If with chicken brown it well remove and add the onion and garlic, if vegan saute only the onion and garlic. When it softens and is fragrant but not brown add in the pomegranate juice, the chickpeas or the chicken. Just to the top of the chicken or chickpea in a wide skillet.

Throw in everything else, bring to a boil, put on the lid turn way down and walk away for about 45 minutes. Check a couple of times and add water or broth as needed if the liquid level gets too low.

When tender turn the heat back up to reduce the sauce to a thicker version of itself and serve over rice or couscous. Give a final squeeze of lemon when ready to serve. Parsley or chives sprinkled over the top will make it beautiful. A little orange zest is nice as well.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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