Fesenjan (Persian Style Chicken Stew with Pomegranate Sauce and Walnuts)

Ingredients ({{ checkedCount }}/4)

• 500g chicken breast or thigh pieces
• 2 cups walnuts (ground in a food processor until smooth and oily)
• Half a glass of intense traditional pomegranate syrup (Rob-e Anar)
• 1 onion, 1 teaspoon of sugar (to balance), turmeric and salt

Method

1. 1

   In a pot, sauté the onion in olive oil, add the ground walnuts and fry for a few minutes.

2. 2

   Add water, pomegranate syrup, turmeric and sugar and boil over low heat for 1 hour until the walnut oil floats to the surface.

3. 3

   Add the chicken pieces and cook with the lid closed for another 1 hour until the chicken becomes soft and the sauce turns dark chocolate color.

4. 4

   Serve with saffron rice.

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