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Cooking might be among the earliest skills in the world. That does not indicate that there are any type of limitations to the expertise offered for the chef curious about enhancing his/her abilities. Also the finest cooks, also professionals, can constantly discover brand-new recipes, approaches and strategies to improve their kitchen abilities, so lets try this Khoresht-e Fesenjan ( Pomegranate stew with chicken and walnut recipe, we hope you like it.

Use skinless, boneless chicken breasts.
Provide rice.
Provide medium onions, peeled and chopped finely.
You need ground walnut.
Prepare pomegranate molasses.
You need to prepare sugar (this amount is adjustable: base on your prefer can be more or less).
You need cinnamon.
Provide turmeric.
You need to prepare saffron water.
Use olive oil.

In a dry pan, over a low heat roast ground walnut, stir it frequently and don't leave it, because if it burns, taste will change. Roast it for about 8-10 minutes until it is golden..
Then, add 2 cups of water or 2 chicken stock cubes. Cover the pot with lid and let it to cook on low heat for 5 minutes more..
Heat a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Cook it until soft..
Add chicken pieces to onions with some turmeric, that will take away meat smell..
Once chicken meat is soft,.
Add walnut sauce,.
Spices, sugar.
And pomegranate molasses..
Stir it. Allow to cook over a low heat for about 30 minutes or until desired thickness is reached..
This dish has sour/sweet taste but yet if you prefer more sweet or sour taste, you can adjust seasoning. Serve Fesenjan with polow and garnish it with pretty pomegranate seeds. Bon a petit..
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Ingredients.

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