Chicken with walnuts and pomegranates (Fesenjoon) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Accompaniments: Salad Shirazi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dosojosazules on January 08, 2023

    Sauce can taste gritty unless you get the walnuts super fine. I used a food mill to separate the walnut meal from the liquid, which worked well. Agree with the comment about the pomegranate seeds being a necessary foil for the richness of the sauce.

  • jenburkholder on August 18, 2020

    Excellent fesenjoon recipe. The pomegranate seeds are an absolute must to cut the richness of the walnut sauce - don’t skimp.

  • Barb_N on January 16, 2019

    Please note- you must plan ahead or have an entire evening to make this dish, but it is worth it. Unlike versions on Food52, the walnut paste is cooked for an hour, then another hour, THEN you add the chicken. Maybe I skimped by 15-30 minutes but I thought I compensated by adding less water (some of which I replaced with stock) but I felt my sauce was too thin. By then it was almost 9 pm and we ate anyway. Delicious. Will definitely make again when I can keep ‘on the hob’ for 3 hours but I will still use less liquid. Wanted to serve with Melissa Clark’s Roasted carrots with walnuts, feta and dill from Dinner Tonight but used up all the walnuts in this recipe.

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