Iranian Fesenjān
Iranian Fesenjān
Ingredients
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Instructions
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In the food processor, grind the roasted walnuts using the pulsing technique
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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
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In the same pot, add the chopped onions, and a little butter can be added if needed
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Add the cumin, turmeric, cinnamon and nutmeg to the onions, then return the chicken to the pot
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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.
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Served hot, garnished with pomegranate and parsley, and served white basmati rice
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