Khoresh-E Fesenjan (Persian Pomegranate and Walnut Stew) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This recipe is off of one of those recipe cards the supermarkets give out. Ingredients:
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) |
Directions:
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.
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