Fesenjoon (pomegranate- walnut chicken stew)
Ingredients
1 yellow onion, finely diced
1 tablespoon vegetable oil
1 pound skinless chicken, cut into thin pieces
2 cups walnuts
3/4 cup pomegranate molasses
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
2 tablespoons sugar, optional
1/2 teaspoon cardamom, optional
pomegranate seeds to garnish
Preparation
1
Finely grind walnuts in food processor, then toast in a pan 3 minutes until lightly browned.
2
Heat oil in pot to medium heat then add diced onion and sauté until translucent.
3
Add the chicken pieces to the onions and cook for 5 minutes.
4
Add the toasted walnuts to chicken and onion and cook for 5-10 minutes to allow walnut oils to release and darken.
5
Add pomegranate molasses, water, salt, pepper and cinnamon to pot and let simmer, covered, on low heat for at least 1 hour, stirring frequently.
6
Add sugar if flavor is too tart for your taste. Can let simmer on low for up to 2 hours.
7
Serve with Persian basmati rice with saffron, and garnish with pomegranate seeds.
8
Optional: as a sugar substitute, mash one yam and blend it into the sauce. It will both sweeten and thicken the sauce.
About
Easy recipe for fesenjoon, Persian New Year, and pomegranate http://tinyurl.com/4kh28z7
Yield:
2.0 servings
Added:
March 13, 2011
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