Fesenjan - Iranian Chicken Pomegranate-Walnut Stew


  1. Create pomegranate juice if you can't find the pomegranate molasses in stores - bring to a boil and reduce as described above
  2. Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant
  3. Add walnuts to food processor or blender and blend until a fine meal and set aside
  4. Dice the onions
  5. Saute the onions in EVOO and butter, meanwhile browning the chicken until cooked
  6. Add chicken to the pot with the onions, then add chicken stock and bring to a boil
  7. Reduce heat and add pomegranate molasses, honey, tumeric, cinnamon, nutmeg, pepper, and walnuts. Simmer until desired thickness and consistency is reached (15-25 minutes or more)
  8. Serve over rice or with naan - garnish with the fresh pomegranate arils/seeds and parsley