FESENJAN (Fesenjoon) 1 Medium Onion 2 Pieces Chicken Breast 10 oz (283g) Walnut 2 Tbsp Sugar Salt 6 Tbsp Pomegranate Paste 1 Tsp Tomato Paste Preparations: 1- Dice an onion. 2- Cut chicken breast in small pieces (as preferred). 3- Grind the walnuts. Persian rice is made differently from the standard way I learned how to make rice. It is boiled in plenty of water, drained, then steamed and crisped with butter and a little more water. The plentiful water takes the starchy flavor out of the rice, and if you are lucky, you will get some nice crispy rice on the bottom, which is a little sweet.
1 Medium Onion2 Pieces Chicken Breast10 oz (283g) Walnut2 Tbsp SugarSalt6 Tbsp Pomegranate Paste1 Tsp Tomato PastePreparations:1- Dice an onion.2- Cut chicken breast in small pieces (as preferred).3- Grind the walnuts.4- Boil 3 cups of water.Directions:1- Fry the onions in a pot with 2 tbsp of vegetable oil until translucent.2- Meanwhile, fry the sliced chicken breast in a frying pan with 2 tbsp vegetable oil.3- Add the ground walnuts to the fried onions pot, stir and continue frying for few more minutes.4- Add 3 cups of boiling water to the pot, cover the pot with a lid and simmer for 10 minutes.5- Add the fried chicken breast to the pot. Cover the pot with a lid and continue simmering for 15 to 20 minutes more (until chicken's fully cooked).6- Add salt, 2 tbsp sugar, 6 tbsp pomegranate paste and 1 tsp tomato paste, stir well and simmer for 15 to 20 minutes more.
CALORIES & NUTRITION
Fesenjan is a traditional Iranian dish. Fesenjan is high in manganese. 3.5 ounces (102 grams) of fesenjan has 338 calories.
nutritional facts
Serving Size 100g Amount Per Serving
Daily Value*
Total Fat 25.4g39%
Cholesterol 34mg11%
Ghazaye Irani
Total Carbohydrates 9.2g3%
Protein 22.5g
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