Persian Fesenjun
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
38
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Walnut (finely ground)Directions:
1
Heat the olive oil in a skillet over medium heat
2
Cook and stir the onion until tender, and quickly brown the chicken on all sides
3
Remove from skillet, and set aside
4
Place the ground walnuts in the remaining oil in the skillet
5
Over medium heat, cook and stir 5 to 10 minutes, until lightly browned
6
Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste
7
Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear