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Fessenjun

Pomegranate & Walnut Chicken

A classic Persian stew made with chicken thighs & slowly cooked with ground walnuts & pomegranate molasses. This sweet & sour stew is something to savour & one of Hamed’s favourite dishes.

  • Time: 60 minutes
  • Serves: 6-8 people

Ingredients

6-8P
Brown onions, finely diced
2
Olive oil
½ cup
Walnuts
400g
Saffron
1g
Chicken thighs, boneless & skinless
4
Pomegranate molasses (or paste)
1 cup
Tumeric
1 tablespoon
Pepper
1 tablespoon
Salt
1 tablespoon
Sugar
2 tablespoons

Download the recipe

Method

  1. Crush walnuts in mortar & pestle or using a food processer

  2. In a deep pot, fry onions in olive oil until golden. Add turmeric & pepper & fry for 1 minute. Add the chicken thighs & fry for a further 2 minutes. Cover with boiling water & leave to simmer on low heat with the lid on for 25 minutes.

  3. Add the crushed walnuts to the chicken & cook for a further 10 minutes on medium heat, stirring regularly. Take care not to burn the walnuts on the bottom of the pot.

  4. Add the pomegranate molasses (or paste) & cook for another 5 minutes, stirring regularly, then remove from heat.

  5. Grind saffron into a powder, adding some sugar granules will aid this process.

  6. Mix the saffron powder with a little boiling water in a cup, then add to the pot along with the sugar & salt.