Guinea fowl fesenjan (walnut and pomegranate stew)
- January 2016
- Serves 4-6
- Hands-on time 1 hour, simmering time 1 hour 10 min
A Persian celebration recipe that is full of flavour from cinnamon and fresh herbs with bursts of sweetness from pomegranate seeds.
- Dairy-free recipes
- 42.2g (5.6g saturated)
- 22.2g (19g sugars)
The flavour of guinea fowl suits the punchy flavours of this dish. They’re tough little birds, much more difficult to joint than a chicken, so we’d advise asking your butcher to do it. Can’t find guinea fowl? Use chicken instead
Make the stew up to 3 days￼ ￼ in advance, chill and reheat on the hob, adding a glass or two of water to loosen it. Freeze in a container for up to 1 month. Defrost and reheat to serve.
Fesenjan is a Persian dish for celebrations. Although it takes time, it’s easy to make and you’re rewarded with a complex, rich and very special dish.
Sabzi khordan is a typical Persian accompaniment to meals, consisting of plentiful fresh herbs, walnuts, radishes, spring onions and sometimes fresh cheese. It’s usually eaten as a side dish to cleanse the palate, but here we’ve taken the herbs and scattered them over the dish. Not orthodox, but pretty!
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