|
fesenjoon |
| ingredients
|
instructions
|
|
1 chicken no skin
|
1. In a food processor, grind
the 3 cups of walnuts to a paste, and then add the pomegranate Juice or
Molasses to the walnut paste. |
|
3 cups walnuts |
2. Add the chicken pieces with a
teaspoon of oil in a large pot, adding a quarter of an onion that has been
finely chopped with a pinch of turmeric and saffron. |
3 cups
pomegranate juice/molasses |
3. When the chicken has become
slightly golden continue to add the sauce made earlier with the walnuts and
the Pomegranate juice/molasses. |
|
pinch of turmeric |
4. Allow to boil for 15 minutes. |
| pinch of saffron |
5. After the stew has boiled,
turn stove on a low heat and lit the stew simmer for up to 90 minutes.
|
|
1/4 onion |
6. Towards the end of the 90
minutes, add as little or as much sugar according to your taste. |
|
Sugar |
7. If you see oil accumulating
on the top of the stew, remove the oil with a spoon. |
| Rice |
8.
Serve with
rice. Enjoy! |
