Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Persian Fesenjan
Chicken slow-cooked in a rich pomegranate and walnut sauce — sweet, sour and deeply unique.
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15 minPrep🔥
1 hr 15 minCook🍽️
5Serves📊
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Ingredients
- 6 chicken thighs
- 2 cups walnuts
- 2 onions, sliced
- 100ml pomegranate molasses
- 1 tbsp sugar
- 1 tsp turmeric
- 3 tbsp oil
- Salt and pepper
- Pomegranate seeds to serve
Instructions
- Toast the walnuts and blend with 500ml water until smooth.
- Brown the chicken in oil; set aside.
- Soften the onions, then add the turmeric.
- Return the chicken, pour in the walnut paste and pomegranate molasses.
- Simmer gently for 1 hour, stirring often, until thick and dark.
- Season with sugar, salt and pepper to balance.
- Top with pomegranate seeds.
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Tara’s tips
- Stir often as it thickens or it catches.
- Balance the sweet-sour to taste — pomegranate molasses brands vary.
Serving suggestions
- Serve over Persian rice.
Storage & reheating
Keeps 4 days; deepens overnight.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No pomegranate molasses?
Reduce pomegranate juice with a little sugar.
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