Khoresht Fesenjan -A Persian Pomegranate and Walnut Stew ( PALEO )

IMG_4121If I had to describe this spoon of chicken right here i’d call it – SURPRISE!  Hailing from a typical South Indian family , which thrives on Guntur Chilli , Byadagi Menshinkayi ( Type of Chilli) , I had never imagined cooking meat with even a hint of sweetness with it. In the past ,it was unimaginable and a territory I would never venture into. But what joy in calling yourself a foodie , if you can’t embrace every culture in its best form. Yeah , having said that , I am probably still miles away from eating bugs and worms. I simply lack the promise to be such a big hearted foodie. For now i’m happy to live with borrowed experiences from friends who say that they are C-R-U-N-C-H-Y.

The Khoresht Fesenjan is a Persian delicacy, often made in Iranian households on special occasions. Traditionally the preferred meats were ducks or pheasants , but with its wide spread popularity the dish was later adapted to include chicken. The result is a beautiful warm nutty , sweet and spicy stew with succulent chicken. This stew with the Saffron Rice Pilaf is a match made in heaven.



  1. 250 Grams boneless chicken – cut into bite size cubes
  2. 2 Onions thinly sliced
  3. 1/2 Cup walnuts, finely ground into a paste
  4. 1 Cup Pomegranate Juice ( Without sugar )
  5. Couple of Pomegranate kernels for garnish
  6. Salt to taste
  7. 1 Teaspoon freshly ground pepper
  8. 2 Teaspoons Olive Oil.
  9. 1 Teaspoon Chili Powder ( The original recipe doesn’t call for it , but this is made to suit an Indian palate )
  10. 1 Teaspoon Lime Juice
  11. Coriander leaves for garnish


Method :

  1. Marinate the chicken in Lime juice and some salt for 30 minutes.
  2. Heat the olive oil in a skillet over medium heat and fry the onions until pink , add the marinated chicken and stir them occasionally until the chicken is cooked.
  3. Mix the Walnut paste, pomegranate juice, salt , pepper and chili powder and let it cook for 15 to 20 minutes.
  4. Garnish it with the remaining pomegranate kernels and coriander and serve hot.


8 responses to “Khoresht Fesenjan -A Persian Pomegranate and Walnut Stew ( PALEO )

  1. Looks beautiful, love the pomegranate jewels (and of course the addition of chili powder hehe!) 😉

  2. Now this is an interesting recipe, it is more and more easy to find pomegranate in Hungary, but still looking for recipes what to do with them, this one might go on my list : )) Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s