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Khoresht Fesenjaan (Chicken with Pomegranate Sauce)
Khoresht Fesenjaan (Chicken with Pomegranate Sauce)
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Persian chicken in pomegranate walnut sauce, best enjoyed with fluffy white rice.
Ingredients:
  • 0.5 cup vegetable oil
  • 4 medium red onions, thinly sliced
  • 3 pounds bone-in chicken pieces
  • 2 cups hot water or as needed
  • 2.5 cups pomegranate juice
  • 4 cups chopped walnuts
  • 2 tablespoons freshly ground cardamom
  • 2 tablespoons ground cinnamon
  • 1 medium butternut squash, seeded and cubed
  • 0.25 teaspoon saffron powder
  • 1 teaspoon salt, or to taste
Instructions:
  • In a large heavy skillet over medium heat, heat oil. Add sliced onions and cook until softened and translucent, about 5 minutes. Reduce heat to medium-low and cook, stirring often, until onions are very tender and dark brown, about 15 to 20 minutes.
  • Increase heat to medium-high. Sear chicken pieces until golden brown. Deglaze with water, bringing it to a boil. Lower heat, simmer for 30 minutes, replenishing water as needed to prevent drying out.
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • In a blender or food processor, blend the walnuts and pomegranate juice until smooth. If needed, work in small batches. Pour the walnut-pomegranate puree into the simmering chicken, then season with cardamom, cinnamon, saffron powder, and salt. Gently mix in the cubed squash and transfer everything to a 9x13-inch baking dish.
  • Roast uncovered for 2 1/2 hours in a preheated oven until golden. Enjoy with fluffy white rice.

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