Khoresh-e Fesenjan (Persian Pomegranate and Walnut Stew)

Name: Khoresh-e Fesenjan (Persian Pomegranate and Walnut Stew)
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 2 tbsp olive oil; 1.75 lb boneless skinless chicken breasts; 2 white onions; 2 large carrots; 0.5 lb walnuts; 1 tsp salt; 0.5 cup pomegranate paste; 0.5 tsp cinnamon; 0.5 tsp cardamom; 2 tbsp sugar

A stew of chicken, carrots and walnuts, seasoned with cinnamon and cardamom and simmered on the stove.

2 hr 45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 150 min · 165 min total
Difficulty: medium

1
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally.
20 min
2
Mix in carrots/squash, pureed walnuts, salt, pomegranate, cinnamon and cardamom. Bring to a boil.
3
Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. Mix in sugar, adjust seasoning, and simmer 30 minutes more. Serve over rice.