Khoresh Fesenjan (Pomegranate Chicken Stew) ~ FlavourFull Style

When parusing the net for recipes during my Ramadhaan meal planning, I came across this recipe for Khoresh Fesenjan or Pomegranate Chicken Stew for the layman. I knew it would be good but just how good…I could not have prepared my self. This dish is the epitome of natural “umami”.

What Makes This Dish A Winner

1) Simple Ingredients

2) Easy To prepare

3) Excellent ROKEIF (Return On Kitchen Effort in Flavour).

This post is a tweaking of the recipe that I got on All Recipes here.

What You’ll Need

1.5 kg Chicken Drums or legs cut up

1 large white onion thinly sliced

2 tbps olive oil

1/2 pound of almonds (N.B. The “authentic” version calls for walnuts but we didn’t have. It still tasted un-be-lievable.)

1 tsp salt

1 L Pomegranate Juice

1 tbsps sugar

1/2 tsp cardamom (optional but I wouldn’t skimp)

The salt and sugar balance can be adjusted to the perfect sweet/tart/nutty balance you crave.


1) Heat Olive oil and add thinly sliced onions and saute until wilting then add chicken and cook for 20 minutes over medium heat. Stir intermittently to keep from sticking.


2) While chicken is cooking, toast nuts in the oven for 5 minutes then grind into a meal. Once chicken has cooked for 2o minutes add them to the pot along with the pomegranate juice salt and cardamom.


3) Bring to a boil then simmer covered for about 1 1/2-2 hours. Then mix in sugar, adjust salt sweet balance and allow to simmer for half an hour more.

5) Serve a top rice. For a perfect basmati rice see our post The Perfect Pot of Rice ~ Demystified.

Pomegranate chicken finale

Question Flavour Lovers: When going for something new for dinner are you more likely to stay within familiar flavour territory or branch out?

Sound off below!

Until next time,

Mama FlavourFull

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