Khoresh-E Fesenjan (Persian Pomegranate and Walnut Stew)

• 2 tablespoons olive oil
• 1 34 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 2 white onions, thinly sliced
• 2 large carrots or 1 lb butternut squash, peeled and cut into thin strips
• 12 lb walnuts, toasted and finely ground in a food processor
• 1 teaspoon salt
• 12 cup pomegranate paste, diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
• 12 teaspoon cinnamon
• 12 teaspoon cardamom
• 2 tablespoons sugar (optional)

1. Heat olive oil in a large skillet over medium heat.
2. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally.
3. Mix in carrots/squash, pureed walnuts, salt, pomegranate, cinnamon and cardamom.
4. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
6. Mix in sugar, adjust seasoning, and simmer 30 minutes more.
7. Serve over rice.

olive oil, chicken breasts, white onions, carrots, walnuts, salt, pomegranate paste, cinnamon, cardamom, sugar

Taken from www.food.com/recipe/khoresh-e-fesenjan-persian-pomegranate-and-walnut-stew-469923 (may not work)