To our valued customer, In the interest of health and safety of our people and community we have decided to close our dine in until further notice.

We thank you for your continued support and loyalty to date. Look after yourselves and those around you stay safe

We cannot wait to see you all again.

Gilaneh Restaurant management

Khoresh-e Fesenjān

رستوران گیلانه سیدنی

Khoresh-e Fesenjān
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins

Khoresh-e Fesenjān is a delicious traditional sweet and sour Persian chicken stew that is prepared with walnuts and pomegranate.
Course: Main Course
Cuisine: Middle Eastern, Persian
Servings: 8 people

Ingredients

8 chicken drumsticks (with bones)
1 onion , finely chopped
½ teaspoon turmeric
4 cups walnuts
1 cup pomegranate molasses
1 tablespoon sugar
1 tablespoon cardamom seeds (optional)
A few pomegranate seeds (to garnish)

Instructions

Sprinkle the chicken pieces with salt, pepper and turmeric. Sauté them in a pan with a little oil until browned on all sides.
Remove chicken. Add a little more oil and fry the onions for a few minutes until they are translucent.
Put the chicken pieces back in the pan. Add 2 cups of water (or chicken broth). Bring to a boil. Cover the pan and simmer on low heat for 30 minutes.

Meanwhile, toast the walnuts on a pan (with no oil) for a few minutes. It is also possible to toast them on a baking sheet in the oven at 350 F for 8 to 10 minutes.
Wait for a few minutes until the walnuts are warm and grind them in a blender to obtain a powder.
Add this walnut powder, the pomegranate molasses, sugar and cardamom seeds to the chicken.
Cover and simmer over very low heat for 1 hour. Make sure to stir every 20 minutes to ensure that the walnuts do not stick to the bottom.
Adjust the taste with salt and sugar before serving.
Serve with white Persian rice ( polo) and pomegranate seeds to garnish.

Content Categories

Related Posts