This Chicken recipe is a variation of Koresh-e Fessenjan, a Pomegranate Stew with Duck.


  • 2 1/2 to 3 lb. frying chicken, cut up
  • 5 tbls. shortening
  • 1/2 tsp. Poultry seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large onion finely chopped
  • 3 Tbs. butter
  • 2 Tbs. Tomato sauce
  • 2 cups walnuts, finely chopped
  • 3 1/2 cups water
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 2 Tbls. lemon juice
  • 1 cup fresh pomegranate juice
  • 1 Tbs. sugar


Wash and prepare chicken for frying. Saute the chicken in the shortening along with the poultry seasoning, salt and pepper. Set aside. Saute the onion in butter until golden brown. Add the tomato sauce and simmer a few minutes. Add the walnuts. Simmer over medium heat for 5 minutes. Stir constantly and be careful not to burn walnuts. Add the water and salt, cinnamon, lemon juice, pomegranate juice and sugar. Cover and cook the sauce on low heat for 35 minutes. Arrange chicken in sauce. Cover and simmer for 20-25 minutes. Serve with steamed rice.

Serves 6

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Submitted 6/13/05.
Source: In a Persian Kitchen by Maideh Mazda
Submitted By: Eileen Werth
Khoresh-e Fessenjan