Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

Ingredients

  • 1 to 2 large yellow onions, chopped, (3 cups)
  • 2 Tbps unsalted butter
  • 3 Tbsp olive oil
  • 5 Tbsp pomegranate molasses
  • ½ pound walnut halves (about 2 cups)
  • 2 cups chicken stock
  • 2 Tbsp plus 2 teaspoons of sugar
  • + 5 more ingredients
    • ½ teaspoon turmeric
    • ¼ teaspoon cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground black pepper
    • Salt

Method 1 First toast the walnuts. You can do that one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, or you can spread them out in a single layer in a baking rimmed baking sheet, and ...

View full recipe at SpringPad

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