Persian Stew with Chicken and Pomegranate

This classic Persian stew originates from Northern Iran and is known there as Fesenjan. The stew is based on pomegranate molasses and walnuts. The combination of flavours creates an exotic and special dish. I serve it with saffron rice and roasted vegetables. The vegetables differ from those in the photo.

Chicken thigh fillet (better living 2 stars), aubergine, carrot, cauliflower, spinach, white onion, garlic, orange zest, baharat spices (cumin seeds, coriander seeds, clove, nutmeg, pepper, cardamom, allspice, cinnamon, mint, oregano), harissa (contains, among other things, tomato, red pepper, cumin and coriander seeds), cinnamon, cumin seeds, turmeric, bay leaf, nutmeg, saffron, walnuts, basmati rice, brown rice, pomegranate molasses, homemade chicken stock (contains celery), pepper and salt, sunflower oil.

Allergens: noten, selderij.

Microwave

Heat the chicken stew, the vegetables, and the saffron rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the chicken stew, the vegetables, and the saffron rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).

Energy142,89 kcal

Protein8,99 g

Fat6,51 g

of which saturated1,19 g

Carbohydrates13,21 g

Dietary fibre2,07 g

Salt0,45 g

Average weight: 540 g