Khoresh-e Fesenjan (persian Pomegranate And Walnut Stew)

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 3/4 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 2 white onions, thinly sliced
• 2 large carrots or 1 lb butternut squash, peeled and cut into thin strips
• 1/2 lb walnuts, toasted and finely ground in a food processor
• 1 teaspoon salt
• 1/2 cup pomegranate paste, diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 2 tablespoons sugar (optional)

Recipe

• 1 heat olive oil in a large skillet over medium heat. place chicken and onions in skillet, and cook 20 minutes, stirring occasionally.
• 2 mix in carrots/squash, pureed walnuts, salt, pomegranate, cinnamon and cardamom. bring to a boil.
• 3 reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
• 4 mix in sugar, adjust seasoning, and simmer 30 minutes more.
• 5 serve over rice.