Khoresh-e Fesenjan with Persian Saffron Rice
This rich pomegranate and walnut stew with tender chicken, served with aromatic fragrant saffron rice using Tilda Pure Basmati rice is perfect for those who love sweet and sour dishes! Courtesy of Hami Sharafi.
- 120+ Minutes
- Medium
- 4
Method
Ingredients
Ingredients
- For the Rice
- 400g Tilda Pure Basmati
- 4 tbsp vegetable oil
- 2 tbsp salt
- ¼ tsp saffron, ground
- 2 ice cubes
- For the Stew
- 800g chicken legs (skinless)
- 0.5l water, freshly boiled
- 250 g walnuts
- 6 tbsp (or to taste) pomegranate molasses
- 2 onions, finely chopped
- 4 tbsp vegetable oil
- 1 tsp turmeric
- 1/2 tsp black pepper
- 3 tbsp (or to taste) sugar
- Salt to taste
- Pomegranate seeds as garnish
How to make Khoresh-e Fesenjan with Persian Saffron Rice
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Transfer ice cubes to a glass and add ground saffron. Set aside to melt.
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Finely chop onion.
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Grind walnuts in a blender.
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Sear chicken legs in vegetable oil until golden brown.
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Slowly caramelise onions in same oil.
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Add turmeric, black pepper, ground walnuts, freshly boiled water and season with salt. Combine well and submerge chicken legs in sauce. Let stew simmer over low to medium heat with lid on for 30 min.
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Bring a pot of water to boil and add 2 tbsp salt. Add washed rice to it and let it boil for 6 min. Drain rice in a colander and rinse with cool water.
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Combine ¼ of rice with a few tsp saffron water. Transfer vegetable oil to a non-stick pot. Add saffron rice, then white rice. Poke 3 holes halfway through rice, using wooden spoon handle. Cover lid with clean kitchen towel and let rice steam over low to medium heat for 45 min.
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Remove chicken from stew to add pomegranate molasses and stir it in. Return chicken to stew and let it simmer for another 30 min.
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Transfer rice to a platter. Serve any crispy bits separately. Combine more white rice with saffron water and arrange on top of white rice.
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Add sugar to Khoresh-e Fesenjan and garnish with pomegranate seeds. Serve with aromatic Saffron Rice and enjoy!
