Iranian Cooking: Khoresht Fesenjan
Ingredients: (6 servings)
• Chicken pieces, 1-1.5 kgs
• Ground walnuts, 500 grams
• 3-4 onions
• Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
• Sugar, 2-3 spoons
• 1/2 cup of cooking oil
Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.
Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.
Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.
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