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Fesenjān

Yields1 Serving

Pomegranate & Walnuts Chicken stew

 2 chicken thighs
 300 g wallnuts
 200 ml pomegranate molasses
 2 medium onions
 1 tsp turmeric
 ¼ g saffron
 10 cups chicken stuck / water
 2 tbsp vegetable oil
 1.50 tbsp salt
1

grind the walnuts finely with 1 onion then saute dry in a pan on medium heat, when it turns in color add a cup of stock/ water, lower the heat to low and cook for an hour.
keep adding liquids and mixing, 4-5 cups in total.
should end up with a liquidy paste.

2

grind the saffron and soak in 3 tbsp hot water, set aside.
cut the chicken thighs at the joints.
dice the onion

3

sautee the onion for a couple of minutes with the vegetable oil,
add the chicken thighs, and sear from all sides.
add turmeric, saffron, walnuts paste mixture, the rest of the chicken stock, and salt.
simmer on low heat for about 40 Minutes

4

add pomegranate molasses and cook another 20Minutes.
serve and decorate with walnuts and pomegranate

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