Khoresht Fesenjan - Persian Pomegranate and Walnut Stew

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Turn chicken pieces after a few minutes.
  • Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
  • 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.
  • Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
  • 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.
  • 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.
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