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Khoreshteh Fesenjan is one of several stews in Persian cooking. This khoresht or stew can be served with white rice.

Khoreshteh Fesenjan

Preparation Time
2-3 hours

Serving Size
Serves 6


Ingredients

Chicken pieces 3 lb.

Ground walnuts, 1-1/2 lb.

3 Onions

Pomegranate paste or pomegranate concentrated juice 10 FL. oz or 1-1/4 cups

Sugar, 4 tablespoons

1/2 cup of cooking oil

1/2 teaspoon cinnamon

Salt

Directions
Peel onions and slice them very thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onion until light brown. Add 3 glasses of hot water and bring to boil. Turn the heat down and let the chicken cook for about 45 minutes, add more hot water if needed. Remove the chicken, take the bones and skin out, and shred the meat, return the chicken meat to pot and add salt, ground walnuts, pomegranate juice or paste, and sugar. Add 2 more cups of hot water. Let the Khoreshteh simmer until the oil in walnuts comes out and the mix becomes quite thick. This stew has a sweat and sour teste if you like it more sweat than sour add more sugar.

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