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Remove chicken skin and discard or save for another use. Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid.

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Ingredients requirements Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut:

1. Get 2 for skinless, boneless chicken breasts
2. Take 150 g for rice
3. Provide 3 - medium onions, peeled and chopped finely
4. Require 200 g of ground walnut
5. Get 2 cups for pomegranate molasses
6. Require 3 tbs for sugar (this amount is adjustable: base on your prefer can be more or less)
7. Make ready 1 tsp - cinnamon
8. Require 1 tsp - turmeric
9. Make ready 1 tbs of saffron water
10. Give of olive oil

Chicken and Walnut Stew (Khoresht-e Fesenjan). Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew. Working in batches, season chicken with salt and pepper, and add to skillet; cook, turning. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice.

Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut making:

1. In a dry pan, over a low heat roast ground walnut, stir it frequently and don't leave it, because if it burns, taste will change. Roast it for about 8-10 minutes until it is golden.
2. Then, add 2 cups of water or 2 chicken stock cubes. Cover the pot with lid and let it to cook on low heat for 5 minutes more.
3. Heat a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Cook it until soft.
4. Add chicken pieces to onions with some turmeric, that will take away meat smell.
5. Once chicken meat is soft,
6. Add walnut sauce,
7. Spices, sugar
8. And pomegranate molasses.
9. Stir it. Allow to cook over a low heat for about 30 minutes or until desired thickness is reached.
10. This dish has sour/sweet taste but yet if you prefer more sweet or sour taste, you can adjust seasoning. Serve Fesenjan with polow and garnish it with pretty pomegranate seeds. Bon a petit.
17. Ingredients

This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Serve over grains and garnish with walnuts, pomegranate arils, and parsley.

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