Easiest Way to Cook Perfect Pomegranate and Walnut Chicken : Khoresh Bademjan

Pomegranate and Walnut Chicken : Khoresh Bademjan. Use a food processor to finely grind the walnuts. Khoresh bademjan (خورش بادمجان) is a Persian stew (khoresh) that is prepared with eggplants, as well as lamb or beef and tomatoes. Like a number of stews in Iran, an acidic ingredient like sour grapes (ghooreh) or dried limes (limoo amani) are added to the dish to create this unique blend of flavors.

This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. Khoresh bademjan is a Persian stew of eggplant and tomatoes. You can have Pomegranate and Walnut Chicken : Khoresh Bademjan using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pomegranate and Walnut Chicken : Khoresh Bademjan

1. It's 1 kg of chicken breast without skin and bones, and bones.
2. You need 500 g of walnuts.
3. You need 3 of onions, chopped.
4. Prepare 1/2 cup of pomegranate paste.
5. You need 1/4 cup of vegetable oil.
6. It's 2 tablespoons of sugar.
7. You need 1/2 teaspoon of cinnamon.
8. You need 1 teaspoon of salt.

The word khoresh means "stew," and bādemjān (بادمجان) means "eggplant.". Typically this dish is made of fried and skinned eggplants, optional lamb or beef, tomatoes. Remove chicken skin and discard or save for another use. Add the walnut paste and remaining pomegranate juice to the pot.

Pomegranate and Walnut Chicken : Khoresh Bademjan instructions

1. Use a food processor to finely grind the walnuts. Set aside..
2. Dilute the pomegranate paste in 2 ½ cups of water or use 4 cups of pomegrante juice if available. Set aside..
3. In a skillet, heat the vegetable oil and fry the onions in it until tender, then add in the chicken breasts and fry until the chicken starts changing colour on all sides..
4. Remove the chicken and onions with a slotted spoon and set aside, leaving the oil in the skillet..
5. Fry the ground walnuts in the same oil for a few minutes then add in the salt, diluted pomegranate paste, cinnamon and sugar. Stir while cooking until the sauce is creamy..
6. Add in the onion and chicken and mix. Cover and simmer over very low heat for 20 minutes. Stir from time to time to prevent from sticking..
7. When the sauce is thick, check the taste and add in sugar or pomegranate syrup to have a sweet and sour taste. Add water if needed..
8. To serve, place the chicken pieces on a serving platter and pour the sauce over it..

Season with salt and partly cover with a lid. Persian Chicken Casserole with Walnut and Pomegranate Sauce (Khoresh-e Fesenjan) Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Mix in pureed walnuts, salt, pomegranate juice, and cardamom.

Subscribe to receive free email updates: