Fesenjoon - Iranian Chicken Stew

This is a big family dish that I have whenever I go home - although it takes ages to make so I get others to make it for me!

Method

1. Grind the walnuts into a paste in a blender, adding the pomegrantes once it is smooth.

2. Add the chicken pieces to a large pot along with a teaspoon of olive oil. Add the finely chopped onion to the chicken before adding the tumeric and the saffron.

3. When the chicken becomes golden, add the pomegrante-walnuts sauce.

4. Let it boil for 15 minutes.

5. Turn down the heat and let it simmer for 90 minutes.

6. Towards the end of the 90 minutes, add as much sugar as needed for your taste. Remove any oil that has gathered on the top of the stew.

7. Serve with rice and enjoy!

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

Slow cooking has come back into its own as a low-energy, low-cost method of preparing a tasty, hot meal. Originally a 70s tool for the suburban housewife, the slow cooker has gained in popularity and ... keep reading