Name: Khoresht Fesenjan
Yield: Serves 6–8
Cuisine: Iranian
Ingredients: 500 ml water, or chicken or vegetable stock; 1 tsp salt; 3 tbsp butter; 3 tbsp olive oil; 1.5 kg chicken, skinned, boned and cut into large chunks (keep the wing joints on the bone) or 1kg chicken breasts, cut into large chunks; 20 g tomato purée; 80 g cocoa nibs (stockists); 1 large onion, peeled and finely chopped; 1 tbsp caster sugar; ½ tsp ground cinnamon; 2–3 tbsp pomegranate molasses, according to taste; 2 tbsp lemon juice; 50 g shelled walnuts, chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

One of my earliest memories of food is watching my mother making Persian dishes. I adore Persian cuisine now, as I did then, and this sweet and sour chicken stew is particularly memorable. The cocoa nibs give it a lovely extra crunch and depth of flavour.

Ingredients

3 tbsp butter
3 tbsp olive oil
1.5 kg

Method

Melt the butter with the oil in a large heavy-based lidded saucepan. Add the chicken pieces and fry until browned all over, then remove them with a slotted spoon and set aside. Put the onion in the pan and cook until soft and lightly browned. Add the tomato purée, cocoa nibs and walnuts, and cook for a few minutes. Add the water or stock, salt, sugar, cinnamon, lemon juice and pomegranate molas

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Khoresht Fesenjan

Ingredients

Method

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