A RECIPE FOR YALDA BY FARIDAH MOUSAWI

by
Fesenjoon
Persian Walnut Pomegranate and Chicken Stew
INGREDIENTS

4 skinless chiCken breast
1 grated onion
1/2 Tbsp salt
4 cups grated walnuts (pulse them in a food processor)
1 liter water
600g pomegranate molasses
3 Tbsp sugar
oil for frying


METHOD

In a large pot, fry the chicken and the grated onion together, then remove the chicken from the pot and fry the walnuts until the oil comes out, it takes only few minutes (stir it gradually so that it doesn’t stick to the pan). Add the chicken back in to the pot with water and let it cook for 45 minutes until the chicken is tender.

Remove the chicken from pot and shred it with 2 forks and pour it back into the pot.

Add the pomegranate sauce and the sugar to the chicken and let it cook on a low heat until it becomes rich and creamy, it takes about 1 to 1 and a 1/2 hours.

The amount of the Pomegranate molasses and sugar depends on how sweet or sour you like it. I like it to be more sour than sweet, but some people like it to be more balanced (malas) so you can adjust the taste by adding more or less sugar in the process.
Ones ready, you can serve it with saffron rice and some pomegranate seeds on top of the stew.
NOOSHE JAN
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