Chicken, walnut and pomegranate stew (Khoresh-e-fesenjan) from Persiana: Recipes from the Middle East & Beyond (page 85) by Sabrina Ghayour

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Notes about this recipe

  • adelina on September 07, 2024

    My daughter loves this dish and she inspired me to make it for her. It turned out really great! I did add a but of saffron and used a combination of drumsticks and thighs.

  • s.shadan on October 25, 2023

    Makes tonnes of sauce (enough for 3 kg of meat). So some of the sauce can be frozen before adding the chicken. Much better with chicken breast, which absorbs all the flavours

  • aoife on January 01, 2022

    Delicious recipe, meat fell off the bone, lovely deeply flavoured sauce. The precision of the recipe is very helpful, both in the colour the stew should be and that it should be cooked a day ahead of eating. One minor almost-criticism: this makes a lot of sauce so the amount of meat could be increased.

  • NikkiPixie on October 14, 2014

    Best fesenjan recipe I've ever tried - and I've tried a LOT!

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