This is one of my favourite recipes Fessenjan stew and is one of the most popular Iranian dishes.
5 Tbsp. olive oil…
2 large onions, peeled and thinly sliced
2lb. chicken legs/thigh/breast, cut up
1lb. butternut squash, peeled and cut into 2-inch cubes (optional)
½ lb. (2 cups) shelled walnuts
4 cups pure pomegranate juice
2 Tbsp. pomegranate molasses
½ tsp. sea salt
¼ tsp. freshly ground pepper
¼ tsp. turmeric
½ tsp. cinnamon
¼ tsp. ground saffron, dissolved in 1 tablespoon hot water
2 Tbsp. Agave Nectar
~ Arils of 1 fresh pomegranate
2 Tbsp. toasted walnuts
1. 1. In a saucepan, heat 3 tablespoons oil over medium heat until very hot, and sauté the onions. Remove from pot with a slotted spoon and set aside. Add 2 tablespoons oil and brown the chicken. Add the butternut squash and sauté for a few minutes.
2. 2. Preheat the oven to 350 degrees. Spread the walnuts in a pan sheet and bake for 10 minutes. Set aside.
3. In a food processor, finely grind the sautéed onions with the toasted walnuts (set aside a few walnuts for the garnish), add 1 cup pomegranate or orang juice, the pomegranate molasses, salt, pepper, turmeric, cinnamon, saffron water, and agave nectar, and mix well to create a creamy paste.