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Chicken(Or Lamb) in Pomegranate Sauce (Khoresht-E Fesenjan)














Low Cholesterol, Trans-fat Free, High Fiber


2 large onions
chopped or sliced
5 teaspoons butter
1 large chicken
fryer or 5 chicken breasts
1 can beef stock
or consomme
1 cup water
2 ½ cups walnuts
finely ground
4 ½ teaspoons syrup
pomegranate or (substitute sour cranberry)
2 ½ teaspoons sugar
2 ½ teaspoons salt
½ teaspoon saffron threads
or tumeric
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon black pepper
2 teaspoons lemon juice


Saut? the onions in 2 tablespoon of the butter until golden brown.

Remove from the pan.

Add 3 more tablespoon of butter and saut? the chicken pieces until light brown.

Add the bouillon and saut?ed onions. cover and simmer gently for 30 minutes.

Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts.

Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10 to 15 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour.

Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet.

The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.

Serve with rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 58379% of calories from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 1521mg 63%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 27%
Sugars g
Protein 39g
Vitamin A 4% Vitamin C 14%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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