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Ingredients
- 5 c. Finely grnd walnuts
- 3/4 c. Pomegranate concentrated juice*
- 2 Tbsp. Tomato paste
- 2 lb Boneless, skinless chicken breasts or possibly thighs
- 4 Tbsp. Oil
- 1 lrg Onion, grated
- 1 tsp Turmeric
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/8 tsp Pepper
Directions
- Khoresh Fessanjan is traditionally made with duck meat, but any meat can be used. For a Northern Iranian variation on this recipe, fry strips or possibly slices of 2 eggplants or possibly 3 zucchini separately and add in to the walnut sauce about 15 min before serving. Both versions get served with traditional chelo rice (recipe follows).
- In a nonstick pot, briefly toast the grnd walnuts. Lower the heat and add in sufficient water to cover the nuts by 1 inch. Add in the pomegranate juice and tomato paste and cook over low heat for about 45 min till the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add in the chicken, and cook just to sear the outside of the cubes. Add in the grated onion and continue cooking. When the onion becomes soft, add in the turmeric, salt and pepper and stir. Add in 3 c. water, stir, cover and cook over medium heat till the meat is almost done, about 45 min. Add in the meat to the walnut mix and cook over low heat for 15 min. The sauce should be thick, with a sweet-and-sour taste.*Note: Concentrated pomegranate juice can be found in Middle Eastern stores.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 193 | 63% |
| Total Fat 22.56g | 28% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.2g | |
| Cholesterol 43mg | 14% |
| Sodium 384mg | 16% |
| Potassium 382mg | 11% |
| Total Carbs 7.34g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.06g | 2% |
| Protein 20.99g | 34% |
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