Fesenjoon- Pomegranate Walnut and Chicken Stew
Servings
4people
Cook Time Passive Time
1hours 2hours
Servings
4people
Cook Time Passive Time
1hours 2hours
Ingredients
Instructions
  1. For the walnuts you can either finely chop the walnuts by hand or pulse them a few times in a food processor.
  2. Add the small sauce pan whisk together molasses and pomegranate juice and let reduce until it thickens.
  3. In a small pan add two tablespoons of oil and saute walnuts until lightly toasted for a minute or two over medium heat, stirring frequently.
  4. Add the pomegranate molasses mixture to the walnuts, with two cups of water mixing well. Cover the pan with the lid slightly ajar and simmer for 30-40 minutes on low heat.
  5. In a large heavy pot, saute the onions in 2 tablespoons of oil over medium heat until golden brown, add turmeric and stir well.
  6. Place the chicken pieces into the pot and cook until golden brown on all sides, add salt, pepper and small dash of cinnamon.
  7. Pour the pomegranate walnut mixture into the pot, mix well., add water if needed. Make sure the chicken is fully covered by the liquid and it is brought back to a boil.
  8. Lower the heat, cover and simmer for two hours. The stew should become rich and creamy.