Fesenjan Walnut Stew
Persian chicken stew with walnut and pomegranate.
- prep 15 min
- cook 70 min
- total 85 min
- serves 4
- intermediate
Ingredients
- 600 g chicken thighs
- 250 g walnuts
- 80 ml pomegranate molasses
- 1 piece onion
- 5 g turmeric
- 1 g saffron
Steps
- Toast and grind walnuts finely.
- Brown chicken with onion and turmeric.
- Add walnuts, molasses and water.
- Simmer 1 hour stirring often.
- Serve with saffron rice.
≈ 680 kcal · 38 g protein · 24 g carbs · 46 g fat — per serving, estimate