Fesenjoon (a traditional Persian stew)

Directions

1. Fesenjoon Stew
2. Slice the onion and place in pan with olive oil on high stirring often until onions are brown, place onions on a small plate for now
3. Process the walnuts, 2 minutes, then set aside. It will form a grainy like paste
4. In same pot used for onions, place ½ cup water, then layer chicken, onion, walnut, and pomegranate concentrate. Add salt and pepper.
5. Start medium high to simmer, then move to low and leave covered for about one hour, check about halfway through
6. After an hour, leave the pot uncovered for about 10 -15 minutes as sauce will continue to thicken. Fesenjoon will be done at about an hour and 15 minutes in total, or when chicken can easily fall off bone. Transfer to a serving dish. Fesenjoon is typically served with basmati rice. Scoop some rice into a serving dish and add the fesenjoon on top. Add garnishes and enjoy!

1. Pomegranate and Walnut Garnish
2. Wash your pomegranate, slice off top, about 1 inch.
3. Make small slice marks along the side of the pomegranate skin along the outer layer. To know where to slice, follow along the natural marks of the white pomegranate skin.
4. Pull apart the pomegranate as if you are opening up each part like a slice. From there the arils will naturally begin to fall off and you may easily break them off each piece as well. Gather arils and set aside.
5. Take your walnuts and break apart with your hands until you have small pieces. Set aside.
6. Place both walnut and pomegranate in condiment servers.