Depending on which brand of Pomegranate Paste you use, the color of the stew may vary from a deep burgundy to brown. I have noticed that Sadaf’s Pomegranate paste is not dense, but slightly on the liquid side. Add a little more until the color adjusts to a deep burgundy. If the result is too tart, add more sugar.
- 8 chicken thigh pieces
- 1 onion
- 2 bay leaves
- 4 cups walnuts
- 1 tbsp flour
- 1 cup pomegranate paste**
Adapted from mypersiankitchen.com
1. Toast the walnuts on the stove. Make sure they don’t burn.
2. Then place them on a baking sheet and let them cool down.
3. Once they have reached room temperature, grind them all up.
4. Sauté onion until translucent.
5. Season chicken with salt and pepper. Add to onion and cook for a few minutes.
6. Turn chicken pieces after a few minutes. Add bay leaves and 1/2 cup of water. Cover and cook for 30 minutes.
7. Warm up another pot and place 1 tbsp of flour. Toast the flour slightly.
8. Add 2 cups of water and mix well until all lumps are gone.
9. Add ground walnuts.
10. Stir until water and walnuts are thoroughly mixed. Cook on low.
11. Make sure you stay on top of it during this process. As the mixture thickens, it can easily burn. This process might take a little while. Once you see a layer of oil forming on top of the walnuts the hard work is pretty much done. You can actually see the oil rise through the bubbles.
12. Add pomegranate paste and mix well. Season with salt.
13. Add chicken pieces making sure that each piece is submerged in the stew. Cook for a few minutes longer so that the flavors incorporate and chicken warms through.
14. Serve Khoresht Fesenjan over rice. Pomegranate seeds can be added for added flavor and a pretty presentation. If the stew is too sour, sugar may be added to sweeten it up a bit. Enjoy!