Khoresht Fesenjan - Persian Pomegranate and Walnut Stew

Time

Prep 10 min · Cook 40 min · 50 min total

Difficulty

easy

1. 1

   Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet. Add the walnuts to a food processor and grind them into a fine texture.

2. 2

   In a large pot, saute the onion until translucent over medium heat. Season the chicken with salt and pepper, then add to onion and cook a few minutes.

3. 3

   Turn chicken pieces after a few minutes. Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.

   30 min
4. 4

   Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly. Add 2 cups of water and mix well until lumps disappear.

5. 5

   Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.

6. 6

   Make sure you watch your walnuts. As the mixture thickens, it can easily burn. Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.

7. 7

   If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste. Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through. Serve over basmati rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.