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Persian Walnut and Pomegranate Skewers
December 8, 2017
Fesenjan is one of my favorite Persian dishes but it’s not the most popular or sexy by any means. It comes as a sort of brown and muddy looking soup, but the combination of the walnuts and sweet tart pomegranate hits me by surprise every single time I dig in. The flavors are so much more beautiful than the appearance.
I set out to make these fesenjan inspired chicken skewers look just as gorgeous as they taste. Using the pom seeds and some parsley on top creates the beautiful festive colors that pop at a holiday party. Chopped walnuts are a perfect ingredient to put right on top, adding flavor and crunch.
Saute the onions in some oil. After about 7 minutes, add pomegranate juice and chicken stock.
After the pomegranate reduces by about half, add in the walnuts.
Blend the mixture until smooth, then return it to the pan and turn it on low, stirring and cooking for about 5 minutes.
I marinated the chicken in some pomegranate juice and turmeric for about 30 minutes.
After the chicken grills, brush on the sauce.
Keep brushing it on and flipping and repeating until you use all the sauce and the skewers are coated nicely.
Pile up the skewers and top them with walnuts, pomegranate, and parsley. Yum!
The skewers are packed with flavor and have a great crunch from the walnuts. The sticky sweet and savory sauce goes great with the tart fresh pomegranate.
These go quick at a holiday party, so make sure you make a bunch! Walnuts add such a great roasty flavor to these. They really are a delicious and versatile addition to meals and snacks, with a mild, nutty flavor that pairs beautifully in dishes like this.
Persian Walnut and Pomegranate Skewers
- Chicken and marinade
- 1.5 pounds Chicken sliced into 2 inch long by 1/2 inch wide strips
- 1/2 cup Pomegranate Juice
- 2 teaspoons Turmeric
- Salt and Pepper
- Skewers
- 1 small Onion diced
- 1.5 cups Pomegranate juice
- 1 cup Chicken Stock
- 1 tablespoon Honey
- 3/4 cups Walnuts plus more for garnish
Instructions
- Parsley, pomegranate seeds, and chopped walnuts for garnish
- Mix the chicken with the 1/2 cup pomegranate juice, turmeric, and salt and pepper and allow to marinate for 30 minutes and not longer than an hour.
- Cook the onion in a little olive oil to soften and start to brown, about 10 minutes.
- Add in the pomegranate juice and chicken stock and simmer to reduce. Reduce until it is only about 1 cup of liquid, about 10 minutes.
- Add in the honey and walnuts and stir to combine. remove from heat.
- Blend until smooth and return to the pan on low heat.
- Skewer the chicken and grill on medium high heat for about 7 minutes a side until browned and cooked through.
- Brush the skewers with the pomegranate sauce and flip. Repeat, brushing each side and then flipping until you use all the sauce.
- Serve the sewers and top with the pomegranate seeds, chopped parsley, and walnuts as garnish.
