Khoresht Fesenjan

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

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.


  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1.5 kg


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