Fesenjoon ( Irani Dish)

• 1 kilogram boneless chicken cubes
• 4 glasses pomegranate juice fresh
• 2 cups pomegranate concentrate if fresh not available
• 100 grams seed Pomegranate, dried, Anardana, if fresh or concentrate not available
• 3 glasses water and squeezed through muslin cl
• 3 teaspoons sugar
• 4 onion medium size chopped
• 1/2 cup oil
• salt to taste
• chilli powder to taste
• 1/2 teaspoon turmeric powder
• 10 saffron threads

1. Fry onion in oil till golden brown.
2. Lower the heat to simmering flame, then add wallnut and continue to cook on simmering heat till wallnut releases its oil and flavour. stirr occasionaly to avoid sticking to bottom of pan.
3. Now add chicken, cook for 5 minutes on mediumflame then add pomegrantae juice/concentrate/anardana filtrate, sugar and spices.
4. Cook on medium flame till chicken is tender and a thick gravy is obtained.

kilogram, pomegranate juice, pomegranate, water, sugar, onion, oil, salt, chilli powder, turmeric powder, threads

Taken from www.yummly.com/recipe/Fesenjoon-_-Irani-Dish_-1653645 (may not work)