Khoresht Fesenjaan (Chicken with Pomegranate Sauce)
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

1. Vegetable oil - ½ cup
2. Red onions, thinly sliced - 4 medium
3. Bone-in chicken pieces - 3 pounds
4. Hot water or as needed - 2 cups
5. Pomegranate juice - 2 ½ cups
6. Chopped walnuts - 4 cups
7. Freshly ground cardamom - 2 tablespoons
8. Ground cinnamon - 2 tablespoons
9. Butternut squash, seeded and cubed - 1 medium
10. Saffron powder - ¼ teaspoon
11. Salt, or to taste - 1 teaspoon

How to cook deliciously - Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

1. Stage

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. Stage

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. Stage

Preheat the oven to 325 degrees F (65 degrees C).

4. Stage

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. Stage

Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.