Khoresht Fesenjaan
Total Time
3 Hours 20 Minutes
Servings
12
Ingredients
- 1/2 cup vegetable oil
- 4 red onions, thinly sliced
- 3 pounds boneless chicken pieces
- 2 cups hot water
- 2 1/2 cups pomegranate juice
- 4 cups chopped walnuts
- 2 tablespoons freshly ground cardamom
- 2 tablespoons ground cinnamon
- 1 butternut squash, seeded and cubed
- 1/4 teaspoon saffron powder
- salt to taste
Instructions
- Heat the oil in a large heavy skillet over medium heat. Sauté onions until starting to brown. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low, and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
- Preheat the oven to 65°C. Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. This can be done in small batches if necessary. Add this mixture to the simmering chicken mixture. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13 inch baking dish.
- Bake, loosely covered for 2 1/2 hours in the preheated oven. Serve with white rice.
