Persian Pomegranate Stew
Fesenjoon is a Persian stew made with ground walnuts and pomegranates. Also pronounced, fesenjan, it can be made with chicken or duck, or you can leave the meat out and keep it vegan.
INGREDIENTS YOU NEED: • Onion • Walnuts • Chicken breast • Salt and pepper • Extra virgin olive oil • Saffron • Pomegranate concentrate • Granulated sugar • Pomegranate arils
Purée onions until smooth in a food processor. Add in walnuts and purée with the onions. You want to form a thick paste.
Add walnut-onion mixture and smooth it evenly on to the bottom of a large skillet.
When it browns, stir and remix the paste and smooth it again. Reduce heat and continue this process until dark brown and crumbly, about 2 hours.
In the meantime, season the chicken breast and cook it while the onion walnut mixture cooks.
When walnut mixture is dark, stir in saffron and pomegranate concentrate. Add water if sauce is thick. Add sugar if too tart.
Add chicken strips and simmer until color darkens, about 20 minutes. Pour stew into serving dish. Garnish with pomegranate arils.
For detailed directions and nutritional information click on the link below.