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Pomegranate Koresh with Chicken (Khoresh-e Fesenjan ba Jujeh)

From the kitchen of Mephit, ala New Food for Life.

A wonderful persian stew served over rice. One of my favorite persian dishes.


  • 2 Large Onions, peeled and thinly sliced
  • 2 pounds chicken legs or duck breast, cut up with skin removed
  • 5 Tbs oil or butter
  • 1 tsp Salt
  • ½ cup pomegranate paste, dissolved in 2 ½ cups water, or 4 cups fresh sqeezed pomegranate juice
  • 1 cup peeled and cubed butternut squash, peeled and cubed (optional)
  • ½ Pound or 2 cups very finely ground shelled walnuts
  • ½ tsp cinnomon
  • ¼ tsp ground saffron dissolved in 1 tbs hot water
  • 2 tbs sugar (optional)
  • Seeds of a whole pomegranate for garnish


  1. In a dutch oven, brown onions and chicken in the oil. Add 1 tsp salt.
  2. Heat 2 Tbs oil in a non-stick skillet and brown both sides of the butter nut squash, set aside.
  3. In a food processer, grind walnuts, add the diluted pomegrante paste, cinnamon, saffron water and mix well to create a creamy paste.
  4. Add the butternut squash and the nut paste to the dutch oven, stirring gently. if the pomegranate paste is too sour, add two tablespoons sugar. Cover and simmer for 1 ½ hours, stirring occassionally with a wooden spoon to prevent the nuts from burning.
  5. If the stew is too thick, add warm water to thin it. taste the sauce and adjust for seasoning and thickness. the stew should be sweet and sour according to your taste. add pomegranate paste to sour the taste or sugar to sweeten.
  6. Transfer the stew from the dutch oven to a deep ovenproof cassserole. cover and place in a warm oven until ready to serve with rice. just prior to serving sprinkle pomegranate seeds over top to garnish. Nush-e-jan (enjoy!)

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Updated by marco on