I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!
This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.
Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.
And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!
This recipe is from Simply Recipes.
Ingredients:
Chicken Stew:
- 2 medium yellow onions, chopped
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 tablespoons pomegranate molasses (recipe below)
- 1/2 pound walnut halves (about 2 cups)
- 2 lbs boneless skinless chicken breasts, cut into bite size pieces,
- 2 cups chicken stock
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground black pepper
- Salt
- 1/2 cup fresh pomegranate seeds, for garnish
- chopped fresh parsley, for garnish
Pomegranate Molasses:
- 2 cups pomegranate juice
- 1/4 cup sugar
- 2 tablespoons lemon juice
Continue reading Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce