Khoresht Fesenjaan "Pomegranate-Walnut Stew"
- 2 Servings
- Cooking Time: 60 minutes
- Dice the onion
- Cut the chicken breast into small pieces
- Grind the walnut
- 3 cups of boiling water
- Pour cooking oil into the cooking pot and fry the onion until slightly golden.
- Add the chicken pieces and fry until slightly golden. Add the boiling water, cover with lid and cook over medium low heat for 20 minutes.
- Add pomegranate paste, walnut, salt, sugar, mix well and let it cook for another 20-30 minutes. Stir frequently because as the mixture thickens it can easily burn at the bottom of the pot. While the mixture is thickening you would see a thin layer of walnut oil forming on the top which means cooking is almost done. The mixture as you see in the picture would become quite thick.
Khoresht Fesenjaan is a delicious sour-sweet taste Persian stew. It is not one the best looking of dishes, but your image of fesenjaan would change once you taste it. Khoresht fesenjaan is served with Chelow "white rice".