Fesenjoon: a classic Persian "khoresht" (stew). Slow-cooked chicken with a walnut & pomegranate molasses sauce, served with pomegranate seeds.
500g of chicken breast
500g of chicken thighs/legs/drumsticks (bone in)
500g of walnuts
300-400ml of water
300ml of pomegranate molasses
2 tablespoons of sugar (optional, depends on brand of pomegranate molasses and personal taste)
Light olive oil or ghee
Salt & pepper
1. Slice the onions. Sauté (medium heat) in a saucepan with light olive oil or ghee.
2. While the onions are sautéing, throw the walnuts in a food processor and blend until they are in small bits (don't blend too long or you'll end up with walnut butter, mmmm). If you don't have a food processor then use a pestle & mortar. If you don't have a pestle & mortar, then put them in a sealable bag and then place the bag on a surface and bang your first against the bag repeatedly.
3. Dice and salt the chicken. When the onions start to get a little translucent, add the chicken (including bones). Cook on a high heat until the outside of the chicken starts to brown.
4. Add the walnuts along with some more salt and stir on a high heat for another two minutes.
5. Turn the heat down and add the rest of the water. Add salt and pepper and cook on a low heat for 90 minutes.
6. Add pomegranate molasses (along with sugar if you are adding sugar) and cook for another 90 minutes, stirring occasionally.
7. Serve with pomegranate seeds in tado shells.