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Persian Sweet & Sour Pomegranate Chicken with Walnuts (Khoreshteh Fesenjan)

Persian Sweet & Sour Pomegranate Chicken with Walnuts (Khoreshteh Fesenjan) comes together with Onion, Extra Virgin Olive Oil, Walnuts, Chicken Thighs Skin And Fat Removed, and Salt. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 1 lb
• 10
• 1 tsp
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 1/3 cup
• 4 cup

Method (preview)

1. 1

   Saute onion in olive oil in a medium pot until light golden brown.

2. 2

   Pulse, not puree, walnuts in a food processor, using a steel blade. The walnuts should have some crunch.

3. 3

   Add the chicken, walnuts, salt, lemon juice, sugar, ketchup, pomegranate juice, saffron and water to the onion.

4. 4

   The chicken pieces do not have to be in a single layer, as long as they are covered with sauce.

5. 5

   Bring everything to a boil, then reduce the heat and cover the pot loosely.

6. 6

   Cook for an hour at a slow and constant simmer, stirring occasionally.

7. 7

   Contributed to the FareShare Gazette by Chupa; 21 March 2007. www.fareshare.net