Iranian Fesenjān
Iranian Fesenjān
Ingredients
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Instructions
In the food processor, grind the roasted walnuts using the pulsing technique
In a pot on the stove, put the butter and oil, cut the chicken into medium pieces, and fry it in the butter and oil mixture to take a reddish-brown color, then season it with salt and put it in a side dish
In the same pot, add the chopped onions, and a little butter can be added if needed
Add the cumin, turmeric, cinnamon and nutmeg to the onions, then return the chicken to the pot
Add the broth, pomegranate molasses, and sugar, and add the ground roasted walnuts. Bring the mixture to a boil, then simmer over medium heat for 25-30 minutes.
Served hot, garnished with pomegranate and parsley, and served white basmati rice
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