Khoresht Fesenjan


  • 250 ground walnut
  • 1 large onion diced
  • 600 gr chicken in pieces with no skin and no bone
  • 250 ml pomegranate sauce
  • some sunflower oil
  • salt
  • pepper
  • some sugar



  1. roast the ground walnut in a pan till light brown with a nutty smell
  2. heat in a second pan some sunflower oil, fry the chicken pieces for two minutes on each side, then take them out of the pan
  3. fry in the same pan the diced onion till light brown, add the walnut water mixture, let it cook for some minutes
  4. then add the pomegranate sauce
  5. let it cook for about ten minutes
  6. add the chicken, flavour it with some salt and pepper, put some sugar into the sauce and let everything cook till the chicken is done and the sauce has thicken
  7. serve it with iranian rice Persian Rice



  • when you prefer that your food has more a walnut flavour, add less pomegranate sauce
  • as darker the sauce gets, as more pomegranate is in there
  • you can leave the sugar aside, if you prefer the dish a little sour
  • instead of chicken you can also use soja chunks for a vegetarian version



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