Also know as fesenjan, this is an Iranian dish of chicken braised in walnut sauce. This comforting dish has several elements to it: tart pomegranate, creamy sauce from ground walnuts and the warming spices of cinnamon and paprika.
A few years ago I went travelling to Iran. It was one of the best trips I have ever done. The country is beautiful, so many interesting people and the food is just divine. Fesenjan became my favourite dish while travelling. Didn’t take me long to recreate this dish at home. I have tried many Fesenjan recipes until I came up with this one, which I think it is just like the Fesenjans I had there.
Contains: Milk and Milk Products, Tree nuts and tree nut products other than coconut from the fruit of the palm
Ingredients: Chicken, vegetable oil, onion, ghee, cinnamon, paprika, pomegranate molasses, almonds, walnuts, coriander, barberries.
Reheating Instructions: Defrost overnight or by using the defrost function on your microwave. Reheat gently on the stove until heated all the way through and piping hot.
Serving suggestion: Serve with steamed rice, cauliflower rice or Jewelled rice. Steamed rice and cauliflower rice can be purchased separately.
About your cook, Helen (Narrabeen)
I have been fascinated with cooking and baking since I was little. My first cooking memories are learning ingredients and flavours with my grandmother, in the South of Brazil. I was very young when I baked my first cake, I loved it so much that I would swap any other activity planned to stay at home baking. All my neighbours were always expecting that delicious treat on the weekends. I graduated from Tourism and Hospitality in 2004 and have been working in the events and hospitality industry since 2002. Firstly as an event planner, creating several theme parties and exhibitions, developing menus with chefs and mixologists. This was my pathway for diverse and inventive gastronomy. I moved to London in 2004 to acquire more knowledge and develop my career. While in London, I had the opportunity to travel to many different countries and get to know their beautiful culinary. Tasting their flavours and bringing that to my kitchen is one of my biggest passions.
I don’t have one style of cooking. When it comes to cooking, I follow a simple philosophy of believing all products should have great flavour, great texture and also be beautiful to look at. I love using natural wholefood ingredients, organic dairy, free range eggs, seasonal fruit and vegetables, nuts, seeds, dried fruits, spices and many more. I love creating delicious food and recipes that satisfy all our senses and bring people joy! Here in Australia, I have my own catering business, focused on healthy options, avoiding processed food, refined sugars and fried products.
For me, cooking means bringing joy to someone. It is my own way of bringing happiness.