Fesenjan
Walnut and pomegranate stew with chicken, sweet and tart.
Ingredients
- 1 kg Chicken
- 3 cups Walnuts
- ¾ cup Pomegranate molasses
- 1 Onion
- 2 tbsp Sugar
- 1 tsp Turmeric
- ½ tsp Cinnamon
- 3 tbsp Oil
- 2 tsp Salt
- 4 cups Water
Method
- Grind the walnuts — Toast the walnuts lightly, then grind them to a fine paste.
- Cook the walnuts — Simmer the walnut paste in water over low heat for 1 hour, stirring, until the oil rises and it darkens.
- Brown the chicken — Fry the onion with turmeric, then brown the chicken pieces.
- Combine — Add the chicken to the walnut sauce with pomegranate molasses, sugar and cinnamon.
- Simmer — Cook gently for 1 hour more until thick and glossy.
- Fesenjan is ready — Balance the sweetness and tartness to taste and serve with rice.