Khoresht Fesenjan - Persian Pomegranate And Walnut Stew

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 chicken thighs
• 1 onion, chopped
• 2 bay leaves
• 4 cups walnuts
• 1/2 cup water
• 1 tablespoon flour
• 2 cups water
• 1 cup pomegranate concentrate (or paste)

Recipe

• 1 toast the walnuts, but make sure they don't burn! then, cool them on a baking sheet.
• 2 add the walnuts to a food processor and grind them into a fine texture.
• 3 in a large pot, saute the onion until translucent over medium heat.
• 4 season the chicken with salt and pepper, then add to onion and cook a few minutes.
• 5 turn chicken pieces after a few minutes.
• 6 add bay leaves and 1/2 cup water. cover and cook 30 minutes.
• 7 place another pot over medium heat and add 1 tablespoon of flour. toast it lightly.
• 8 add 2 cups of water and mix well until lumps disappear.
• 9 add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. turn heat to low.
• 10 make sure you watch your walnuts. as the mixture thickens, it can easily burn.
• 11 once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. season with salt.
• 12 if you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
• 13 add chicken pieces, making sure each piece is submerged in the stew. cook a few minutes longer so the flavors incorporate and chicken warms through.
• 14 serve over basmati rice.