Fesenjoon (Pomegranate- Walnut Chicken Stew)

• 1 yellow onion finely diced
• 1 tablespoon vegetable oil
• 1 pound chicken skinless, cut into thin pieces
• 2 cups walnuts
• 3/4 cup pomegranate molasses
• 2 cups water
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar optional
• 1/2 teaspoon cardamom optional
• pomegranate seeds to garnish

1. Finely grind walnuts in food processor, then toast in a pan 3 minutes until lightly browned.
2. Heat oil in pot to medium heat then add diced onion and saute until translucent.
3. Add the chicken pieces to the onions and cook for 5 minutes.
4. Add the toasted walnuts to chicken and onion and cook for 5-10 minutes to allow walnut oils to release and darken.
5. Add pomegranate molasses, water, salt, pepper and cinnamon to pot and let simmer, covered, on low heat for at least 1 hour, stirring frequently.
6. Add sugar if flavor is too tart for your taste. Can let simmer on low for up to 2 hours.
7. Serve with Persian basmati rice with saffron, and garnish with pomegranate seeds.
8. Optional: as a sugar substitute, mash one yam and blend it into the sauce. It will both sweeten and thicken the sauce.

onion, vegetable oil, chicken, walnuts, pomegranate molasses, water, salt, pepper, cinnamon, sugar, cardamom optional, pomegranate seeds

Taken from www.yummly.com/recipe/Fesenjoon-_pomegranate--Walnut-Chicken-Stew_-1655042 (may not work)