The World Cook

Iran

Group B | Africa

Fesenjan

One of coach's favorites, this dish is not what it seems. From My Persian Kitchen pomegranate paste and ground walnuts take the chicken to an unrecognizable level of delicious. Team Melli's favorite chicken and rice meal, fesenjan is an assuming, yet decadent dinner. You will need a mortar & pestle or food processor for this recipe.

Time 2hrs
Makes 2
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

200g Walnuts
7oz

200g

Walnuts chopped
1 tbsp Olive oil
1 tbsp

1 tbsp

Olive oil
1 Onion
1

1

Onion diced
450g Chicken breast
1 pound

450g

Chicken breast
2 Bay leaves
2

2

Bay leaves
1 tbsp Flour
1 tsbp

1 tbsp

Flour
140g Rice
1 cup

140g

Rice
160ml Pomegranate molasses
2/3 cup

160ml

Pomegranate molasses
a handful Pomegranate seeds
a handful

a handful

Pomegranate seeds
a bunch Parsley
a bunch

a bunch

Parsley chopped

1

Loosely chop the walnuts and on a low heat toast in a frying pan for about 4 to 5 minutes or until they start to change colour. Remove from pan and let cool
2

In the same pan, heat the olive oil. Add the onion and cook until translucent
3

Season the chicken with salt and pepper. Add the chicken breast to the onions and cook until the chicken is sealed
4

Add the bay leaves and 1/2 cup of water. Simmer on a low heat for 30 minutes
5

Meanwhile grind the cooled walnuts in a pestle & mortar until they are powder-like
6

Mix the flour and 1 cup250ml of water in a saucepan. Keep stirring until the flour has completey dissolved in the water
7

Then add the ground walnuts and cook on a low heat for 5 minutes

Coach's tip Do this in batches depending on the size of your mortar, or use a food processor.

Coach's tip Do this in batches depending on the size of your mortar, or use a food processor.
8

In a small saucepan cook rice in 2 cups500ml cups of water- bring to a boil, lower the heat and cook with the lid on until rice is soft.
9

Slowly add the pomegranate molasses and mix in until thoroughly combined
10

Move the chicken from the water into the sauce. At this point the chicken should fall apart under the spoon. Break it apart leaving as little big chunks as possible. Simmer for 10 to 25 minutes dependant how thick you want the sauce to be.
11

Serve over rice. Top with pomegrante seeds and parsley