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You need to prepare boneless chicken breast cut to 2.5 cm cubes.
Use raw walnuts, grinded.
Provide onion, finely chopped.
Use teaspoon turmeric powder.
You need saffron.
You need to prepare Black pepper, optional.
Provide pomegranate paste(depends how tick it is).
Prepare Salt.
Provide Cooking oil.

A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is Introducing Fesenjan! A sumptuous Persian Stew made with ground walnuts and pomegranate - earthy, tangy and deep, Fesejan is soulful and oh so. Known in Iran as Fesenjan, this Pomegranate Chicken with Walnut dish is considered a special occasion dish and is supposed to be thick and rich, with a sweet and sour flavor.

Heat some oil in the pot. Saute onions until they change the colour. Add turmeric and chicken and salt and pepper. Saute until chicken no more pink..
Add grinded walnuts and saute for couple of minutes. Now add enough ice water. Cover the pot and let the chicken half cooked slowly with medium low flame..
Now add pomegranate paste and continue for another 2 hours or until stew is rich and dark in colour and oil from walnuts come out..
Serve Fesenjan with steamed white rice..

Sometimes made with pomegranate molasses, or this case, pomegranate juice, the gravy relies on ground walnuts for its. Put the ground walnuts in a heated pan with oil and heat until they are fragrant or ever-slightly brown. Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot.

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