(Persia Digest) – Fesenjan stew is an original dish of Guilan Province, northern Iran, popular across the country mostly in the winter. It is cooked with chicken or duck, and at times meat balls if this is preferred. The main ingredients are walnuts and pomegranate paste. It is a sour dish, but a little sugar can be added to sweeten it. Two cups of fresh pomegranate juice can also be added for extra taste.
Ingredients (serves 3)
4 Pieces of chicken
5 tbsp pomegranate paste
3 tbsp sugar
2 tbsp oil for frying
Salt, pepper, turmeric, and diluted saffron to taste
Chop the onion and fry in a pot in a little oil (2 tbsp). Add 1 tsp turmeric. Continue to stir and fry on medium heat until the onion is soft. Then, add the ground walnuts and pomegranate paste and continue to stir for another 3-4 minutes.
Brush the salt, pepper, and saffron over the chicken pieces and fry separately on both sides (or boil in water for half an hour with one whole onion). When the chicken is cooked, add to the other ingredients.
Add six cups of water to the pot and bring to the boil. Then lower the heat and cover the pot. Allow the stew to simmer for 3-4 hours until the walnut oils surface.
The stew is now ready and must be served with plain rice.
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