Khoresht Fesenjan

Khoresht Fesenjan (Persian Pomegranate and Walnut Stew)

8 chicken thigh pieces
1 onion
2 bay leaves
4 cups walnuts (coarsely chopped)
1 tablespoon flour (gluten-free if possible)
1 cup pomegranate paste fresh pomegranate seeds (optional for garnish)

1. Place walnuts on a baking tray and toast them in the oven. Make sure they don’t burn.

2. Let them cool down after toasting. When they reach room temperature, grind them up finely.

3. Chop and sauté the onion until it is translucent.

4. Season chicken with salt and pepper. Add to the onions and cook for a few minutes.

5. Turn chicken pieces after a few minutes. Add bay leaves and ½ cup of water. Cover and cook for 30 minutes.

6. Warm up another empty pot and add 1 tablespoon of flour. Toast the flour slightly.

7. Add 2 cups of water and mix well until all lumps are gone.

8. Add ground walnuts and stir until water and walnuts are thoroughly mixed. Cook on low.

9. Make sure you stay on top of it during this process. As the mixture thickens, it can easily burn. This process might take a little while. Once you see a layer of oil forming on top of the walnuts the hard work is pretty much done. You can actually see the oil rise through the bubbles.

10. Add pomegranate paste and mix well. Season with salt.

11. Add chicken pieces making sure that each piece is submerged in the stew. Cook for a few minutes longer so that the flavors incorporate and chicken warms through.

12. Serve Khoresht Fesenjan over rice. Pomegranate seeds can be added for additional flavor and garnish. If the stew is too sour, you can add garnish.