Iran · Chicken · No. 288
Fesenjan-Style Chicken with Pomegranate and Walnut
A single portion of Persian cooking, ready in 30 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Heat the oil in a pan and brown the chicken pieces all over, 4–5 minutes. Remove and set aside.
- 2
Soften the onion in the same pan for 4 minutes.
- 3
Add the ground walnuts and toast for 1–2 minutes, then stir in the stock, pomegranate molasses and cinnamon.
- 4
Return the chicken to the pan, cover and simmer for 15 minutes until cooked through and the sauce is thick and glossy, adding a pinch of sugar to balance if needed.
- 5
Cook the rice according to the packet instructions.
- 6
Taste and adjust the seasoning.
- 7
Serve the chicken and sauce over the rice, scattered with pomegranate seeds.
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