Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Khoresh Fesenjaan
Persian pomegranate and walnut chicken stew — sweet, sour and nutty with a deep mahogany colour. Simmering it on very low heat for the full hour, without rushing, lets the sauce reduce into its characteristic dark, glossy finish.
Ingredients
Instructions
Fry onion in oil until golden, add chicken and brown.
Add ground walnuts and stir to coat.
Add pomegranate molasses, spices and stock.
Bring to boil, reduce to very low heat.
Simmer covered 1 hour until sauce is very thick and dark.
Add sugar and adjust sour-sweet balance to taste.
Scatter with pomegranate seeds.
Serve over saffron rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
