Photograph of the finished Fesenjoon meatballs

Middle East · Thịt viên xốt óc chó lựu Fesenjoon

Fesenjoon meatballs

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.2 kg
  • Photograph of Walnut Walnut 600 g
  • Photograph of Pomegranate molasses Pomegranate molasses 280 ml
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Palm sugar Palm sugar 80 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Pomegranate seeds Pomegranate seeds 200 g
  • Photograph of Salt Salt 24 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grind the walnuts very finely, then roast them in a dry pan for 6 minutes until the walnut oil begins to release.
  2. 2 Cook the ground walnuts with 800 ml of water over the lowest heat for 70 minutes, stirring every 10 minutes.
  3. 3 The sauce is ready when it changes from light brown to dark brown and the walnut oil forms a film on the surface.
  4. 4 Stir frequently because walnut sauce easily sticks to the bottom of the pan and the burnt smell is irreversible.
  5. 5 Mix the minced chicken with the drained onion, turmeric, and pepper, then shape into balls and fry for 6 minutes.
  6. 6 Add pomegranate syrup and palm sugar to the sauce, then add the meatballs and cook for 25 minutes, then sprinkle with pomegranate seeds.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 2: cook the sauce under low pressure for 25 minutes, then release the pressure naturally and simmer with the lid open for 15 minutes until the oil evaporates.

Start cooking