Persian chicken and pomegranate mola stew (Khoresh fesenjoon) خورش فسنجان
(Tsp-Teaspoon; Tbsp-Tablespoon)
Ingredients
500g -1 kg chicken ( thighs and breast)
200 g walnuts
1 onion
1 clove of garlic
1-2 Ysp salt
2 cups of cold water
3 cubes of ice
1 Tbsp tomato paste
1/2 cup of pomegranate paste ( molasses)
Saffron to marinade the chicken
Preparation
Add one cube of ice to 1/4 Tsp of saffron in a glass ( allow the ice to completely melt)
Skin and wash the chicken
Add to a bowel
Add 2 Tbsp of oil to it
Add salt and saffron and mix them well. Leave in the fridge for 2-3 hours.
Using a mortar and pestle crush the walnuts
Method
[ ] Grate the onion and garlic and add them to a pot allow the water to reduce and then add oil and brown the onion
[ ] Add in crushed walnuts and sautée for couple of minutes
[ ] Add in 2 cups of cold water and ice cubes to the pot( this is to extract the oil from walnuts)
[ ] Cover the pot and allow to simmer on low heat for an hour
[ ] 10 minutes before the hour is up sautée the chicken
[ ] Add in the saffron water from chicken marinade to the walnuts mixture
[ ] In another pot add in a small amount of oil and add in tomato paste and pomegranate paste and allow them to release their colour before adding it to the walnut mixture
[ ] Add a bit water to the pomegranate pot to make sure all of it is transferred to the walnut pot
[ ] Add in salt
[ ] Cover the pot and allow it to simmer on low heat for another hour
[ ] Then add in the chicken and allow it to simmer for half an hour
[ ] Serve with rice
Bon appetit – Noshe Jaan