Fesenjoon Stew

Total recipe yield: 8 servings
Vegan: No
LO Vegetarian: Yes
Contains Pork: No
Contains Alcohol: No

Ingredients

• 2 medium onion (finely chopped)
• 4-5 tbsp Vegetable oil
• 4 cup pomegranate molasses (plus extra if needed)
• 4-5 cups of cold water
• 3 cups of walnuts (finely chopped, use of food processor is recommended)
• 1/2 cup of sugar
• Salt and pepper to taste

Directions

• Heat a medium size pan, add the oil and then sauté the chopped onions until golden brown.
• Add the walnut and stir for a few minutes until it is tender.
• Add the pomegranate molasses and water, stir and put on medium heat and bring to boil while stirring the ingredients
• Add salt and pepper to taste and lower the heat and cover for one to two hours, stir occasionally and add some more cold water to avoid sticking to the pot. Stew should be thick but shouldn't stick to the pot.
• The consistency of this is like mole and the color is nice dark brown when it is done.
• This dish can be served with chicken. In that case you make chicken on the side, chose the desired part of chicken and cook it with sauce onion, salt and pepper and turmeric and some water on a separate pot.
• You can add the chicken to the pot after the stew is done and let it boil together for 5-10 minutes before serving.
• Options: you can use less sugar if you like it more sour or more sugar if you prefer the sweet taste. Play with this to find your desired taste.