Print: Pomegranate Stew with Chicken (Khoresh Fesenjan)

Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.

Prep

20 min

Cook

81 min

Servings

Difficulty

Hard

Ingredients

2 tablespoons olive oil
1.5 pounds chicken legs , cut up
1 white onion , thinly sliced
0.5 pounds walnuts , toasted and finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
0.5 teaspoons cardamom , Optional
2 tablespoons sugar , Optional

Instructions

1 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

Nutrition per serving

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