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Fesenjon Stew
Recipe courtesy Martin Majehi, Darya Restaurants
- Total Time:
- 1 hr 45 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr 30 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 pounds walnuts, finely ground
- 4 cups water
- Salt and freshly ground black pepper
- 10 ounces pomegranate sauce (recommended: Cortas Pomegranate Syrup*)
- 1/2 cup sugar
- 2 pounds boiled chicken breast, cut into pieces
- *Available at specialty and Latin markets.
Directions
In a medium stockpot, heat the 2 tablespoons olive oil over medium heat, add the onions and cook until translucent, about 3 minutes. Add the ground walnuts and water and cook, simmering for 25 to 30 minutes.
Add the pomegranate sauce, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot and continue to cook. When the mixture turns brown in color, add the sugar and continue to cook for 1 hour.
Place the boiled chicken in a serving bowl and top with the stew to serve.