Pomegranate and Chicken Stew, 'Khoresh Fesenjan', is a dish in Persian cuisine. Chicken, onions, finely processed walnuts and pomegranate juice are simmered to perfection. Serve with saffron steamed basmati rice. Enjoy!
2 tablespoons olive oil
750g chicken legs, cut up
1 white onion, thinly sliced
250g walnuts, toasted and finely chopped in a food processor
1 teaspoon salt
4 cups (1 litre) pomegranate juice
1/2 teaspoon cardamom
2 tablespoons sugar
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Heat olive oil in a large frypan over medium heat. Place chicken and onions in frypan then cook 20 minutes; stirring occasionally.
Mix in pureed walnuts, salt, pomegranate juice and cardamom. Bring to a boil. Reduce heat to low then 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.