Fesenjan (Pomegranate walnut stew)
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By Mohammad
Fesenjan (Pomegranate walnut stew)
6 steps
Prep:10minCook:1h 35min
Updated at: Tue, 13 Feb 2024 05:41:05 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories769 kcal (38%)
Total Fat55.3 g (79%)
Carbs47.1 g (18%)
Sugars16.1 g (18%)
Protein24.5 g (49%)
Sodium463.7 mg (23%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Season raw chicken legs with salt, turmeric powder, and black pepper powder. Let the mixture sit for 5 minutes.
(Go to the next step.)
Bowl
Chicken drumstick5 pc
black pepper powder1 tsp
kosher salt1 tsp
turmeric powder2 tsp
Step 2
Chop the onion.
In the pot (not a pan!), saute the walnut and onion while adding the turmeric powder slowly to the mix.
After the onion's color changes, add 3 glasses of water and let the mixture boil for 5 minutes.
Pot
Walnut300g
Onion1 ct
olive oil3 Tbsp
turmeric powder2 tsp
Step 3
Add the tomato paste to the pot and let the stew boil for 20 minutes.
From now on stir the stew every 20 minutes or so.
tomato paste1 Tbsp
Step 4
Add the rest of the salt, lime juice, sugar, and pomegranate sauce.
Go to the next step.
sugar3 tsp
lime juice3 Tbsp
kosher salt1 tsp
Step 5
Fry chicken legs on high heat until the skin turns brown.
(Do not use low heat as it will make the chicken dry later. Do not worry about food safety, as the chicken will cook for a long time in boiling water.)
Let the fried chicken sit for a couple of minutes, we will get back to them soon.
Step 6
Add the fried chicken to the stew.
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