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Persian Chicken Or Duck In Pomegranate

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Ingredients

Adjust Servings:
1/4 cup lime juice
1/4 cup butter or 1/4 cup oil
2 1/2 - 3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2 - 2 cups chicken stock or 1 1/2-2 cups water
2/3 cup pomegranate syrup (see notes in description if using juice)
2 - 3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste

Nutritional information

1176.4
Calories
841 g
Calories From Fat
93.5 g
Total Fat
23.4 g
Saturated Fat
245.8 mg
Cholesterol
432.2 mg
Sodium
23.9 g
Carbs
4.9 g
Dietary Fiber
11.8 g
Sugars
64.7 g
Protein
348g
Serving Size

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Persian Chicken Or Duck In Pomegranate

Features:
    Cuisine:

    I love this dish and get it at Persian restaurants any chance I get. I was happy to find this recipe online. I give it a shot and it turned out good but not dark color like the one I was used to. I found another recipe on a wordpress.com site I guess it was called mastering persian cooking. It had detailed step by step with photos. I wish all recipes were written like that so easy to follow. Anyhow thumbs up.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan), Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran It is traditionally made with duck or pheasant in the north of the country along the Caspian sea It is a thick, rich, sweet-sour dish that improves in flavor the next day Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say sour ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sauting the onions will add a richer flavor Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet A peeled and cubed eggplant is sometimes added Saut the eggplant along with the onions You may need to add a little more liquid as it simmers , I love this dish and get it at Persian restaurants any chance I get I was happy to find this recipe online I give it a shot and it turned out good but not dark color like the one I was used to I found another recipe on a wordpress com site I guess it was called mastering persian cooking It had detailed step by step with photos I wish all recipes were written like that so easy to follow Anyhow thumbs up , Excellent recipe!! Added the spices suggested and it was perfect


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    Steps

    1
    Done

    Sprinkle Meat With Lime Juice and Allow to Marinate For 1-4 Hours.

    2
    Done

    Over Medium Heat in a Large, Heavy-Bottomed Pot Heat an 1/8 Cup (2 Tablespoons) of the Butter or Oil Until Shimmering.

    3
    Done

    Add the Chicken/Duck Pieces a Few at a Time and Brown on All Sides. Remove to a Plate.

    4
    Done

    Add Onions (and Eggplant If Using - See Notes in Description) and Saut in Remaining Butter or Oil Until Translucent.

    5
    Done

    Stir in Ground Walnuts and Saute For 1/2 a Minute.

    6
    Done

    Add Stock or Water and Browned Chicken/Duck Pieces. Bring to a Boil, Lower Heat, Cover and Simmer 20-30 Minutes.

    7
    Done

    Stir in the Pomegranate Juice, Sugar, Salt and Pepper.

    8
    Done

    Taste and Adjust Seasoning. Sauce Should Have a Balanced Sweet-Sour Flavor. See Notes to Adjust.

    9
    Done

    Simmer Another 15-20 Minutes Until the Chicken/Duck Is Tender, Sauce Is Somewhat Thickened and the Walnuts Begin to Give Off Their Oil. Serve With Plain White Rice.

    Avatar Of Mitchell Gillespie

    Mitchell Gillespie

    Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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