Fesenjan

Tariq Al-GhamdiCocinero

Ingredientes

• 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
• Azafrán
  0

Pasos

1. 1

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

   Herramientas necesarias:

   Olla

   recipe.minutes
2. 2

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

   Herramientas necesarias:

   Sartén

   recipe.minutes
3. 3

   Add the pomegranate molasses and stir until well combined.

   recipe.minutes
4. 4

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

   recipe.minutes
5. 5

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

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6. 6

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

   recipe.minutes
7. 7

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

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Azafránpor 100g

Energía300 kcal

Proteínas10 g

Grasa total5 g

Carbohidratos60 g

Fibra dietética20 g

Azúcares totales2 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas