Khoresht FesenjanPersian Pomegranate and Walnut Stew
2-3 tablespoons vegetable oil
8 chicken thigh pieces or 2 pounds chicken breast cubes
1 onion chopped
4 cups chopped walnuts
1 cup pomegranate sauce
½ cup sugar
In a large pan, add the oil. Season chicken with salt. Add the onion, chicken and ground walnuts to the pan. Turn chicken pieces after a few minutes. Then, add ½ cup water. Cover and cook for 30 minutes. Add pomegranate sauce and sugar, and let the sauce thicken. Make sure to watch the dish carefully during this process. As the mixture thickens, it can easily burn.
Serves 6 to 8
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