Fesenjan

Tariq Al-GhamdiChef

Ingredients

• 4 chicken breasts, or a whole chicken
  4 breast
• 1/2 cup pomegranate molasses
  0.5 cup
• 500 grams walnuts or 1 cup tahini
  500 grams
• 1 tablespoon ground cardamom
  1 tablespoon
• 1/2 teaspoon ground cloves
  0.5 teaspoon
• 2 tablespoons olive oil
  2 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 1 teaspoon sugar
  1 teaspoon
• Saffron
  0

Steps

1. 1

   Boil the chicken first, then drain and set the chicken broth aside.

   Required Tools:

   Pot

   30 min
2. 2

   Fry the chicken in the fat for a bit, and add the chicken broth that we set aside earlier.

   Required Tools:

   Frying Pan

   10 min
3. 3

   Add the pomegranate molasses and stir until well combined.

   5 min
4. 4

   Add the sugar and salt to achieve a sweet and sour taste.

   5 min
5. 5

   Soak the saffron for a quarter of an hour and add it along with the cardamom and cloves.

   15 min
6. 6

   Grate the walnut meat finely so it dissolves quickly or substitute with tahini.

   5 min
7. 7

   Let it simmer on low heat until the mixture is thick and well combined.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saffronper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars2 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags