Kashmir x Iran
Kashmiri walnut chicken fesenjan
A walnut and pomegranate stew from Iran, spiced with Kashmir's fennel and dry ginger.
90 minTime
45 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original883kcalsame
45 gproteinsame
6 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toast the walnuts in a dry pan on low heat for 6 minutes. Cool and grind fine until they turn into an oily paste.
- 2Heat the ghee in a heavy pot on medium heat. Cook the onions 10 minutes until golden, add the turmeric, then brown the chicken 6 minutes.
- 3Add the walnut paste, fennel, dry ginger, chilli, cardamom, cinnamon and water. Cover and simmer on low heat 30 minutes, stirring now and then.
- 4Stir in the pomegranate molasses, jaggery and salt. Simmer uncovered 15 minutes until the chicken has no pink near the bone.
- 5Boil the rice in plenty of salted water for 10 minutes, drain, return to the pot, drizzle the saffron water over and steam covered on low heat 10 minutes.
- 6Serve the chicken over the rice with pomegranate and mint.
Serve it like this
Spoon saffron rice into a ring on a warm plate, set the chicken in the centre, pour the sauce over and scatter arils and torn mint.
