Fesenjoon - Persian Walnut Pomegranate and Chicken Stew
4 skinless chicken breast
1 grated onion
1/2 Tbsp salt
4 cups grated walnuts (pulse them in a food processor)
1 litter water
600g pomegranate molasses
3 Tbsp sugar
oil for frying
In a pot, fry the chicken and the onion together, then remove the chicken from the pot and fry the walnuts until the oil comes out, it takes only few minutes (stir it gradually so its not stick). Add the chicken back to the pot and water, then let it cook for 45 minutes until chicken is tender.
Remove the chicken from pot and shred it with 2 forks and pour it into pot.
Add the pomegranate sauce and the sugar and let it cook on a low heat until it becomes rich and creamy, it takes about 1-1 1/2 hours.
The amount of the Pomegranate molasses and sugar depends on how sweet or sour you like it. I like it to be more sour than sweet and some people like it to be balance (malas) so you can adjust the taste by adding more or less sugar.
Ones ready, you can serve it with saffron rice and some pomegranate seeds on top of the stew.