bae

Khoresh Fesenjoon

Persian

Food

Ingredients

8 oz (226g) walnut halves/pieces

1/4 cup cold water

1 ½ large yellow onion, sliced thin

3 tbsp vegetable oil

2 lbs boneless, skinless chicken thighs

1/4 tsp salt

1/4 tsp black pepper

1 cup pomegranate concentrate

Pomegranate seeds for garnish

Directions

Add the walnuts to a food processor or strong blender and process until finely ground. Add the cold water and continue processing until it becomes a beige colored paste.

In a large heavy-bottom stock pot, heat the oil, then fry the sliced onions until very golden brown. Remove from the pot and set aside.

Add the chicken to the pot evenly along the bottom. Brown for a couple minutes, then rotate the pieces, and layer the onions back on top. Spoon the walnut paste evenly over the onions and sprinkle with salt & pepper. Drizzle the pomegranate concentrate over all of the ingredients. Stir well to combine, then bring to a boil over medium-low heat. Avoid high heat which will cause the sauce to stick or burn. This sauce can burn very quickly so keep an eye on it.

Reduce heat to low, cover pot and simmer for 90 minutes, until sauce has thickened and chicken is fork tender. Make sure to stir every 10-15 minutes so the sauce doesn’t stick. If sauce hasn’t thickened after the 90 minutes, uncover and keep pot on heat for 10 minutes.

Garnish with the pomegranate seeds.

Back Home! :)