walnut and pomegranate combination is one of my favorites, but I can't take the credit of uniting these two yummy tastes, older generation of Iran is responsible for this tasty attack, not only tasty but healthy!
genius right? genius and perfectly done! I am sure once you eat it you will be hooked, this food is so try-worthy ,
lets get started!
1 cup walnut finely chopped/ground or minced
1/2-1 cup pomegranate paste dissolved in water....or 2 -3 cups pomegranate juice 9if pomegranate paste is not available)
600 gr boneless chicken ...
water and chicken stock (3 large cups)
2 medium onions finely chopped
1/2 tea spoon cinnamon ....optional
2 table spoon oil of your own choice .... I prefer walnut oil ..or grape seed oil
salt to taste
1- fry chopped onions in 2 table spoon oil for about 4 mins only to tender them , add chicken pieces and fry them until they change the color
2- grind walnuts, some people mince walnuts finely but I prefer to have crunchy texture for this stew, add the grounded walnuts into the pan and stir the mixture of chicken onion and walnut for a while up to grounded walnuts release its fragrance just like toasting them . do not burn the walnuts while frying the mixture,
3- add a cup of water into the pan and let it simmer covered over the medium/low heat , after 15-20 mins add another cup of water or stock, let it simmer for another 20 mins, I add water to the mixture gradually to help walnuts to release its oil,
4-after 20 mins add pomegranate juice or its paste and let it simmer for 20 mins you should remember to stir it occasionally ,you can add salt , a table spoon of sugar and cinnamon to taste as per your choice, I prefer to have sour taste in fesenjan without cinnamon and sugar, the mixture should not be too thick or thin , when it is ready, serve it with plain rice,
Enjoy fesenjaan !