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Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts)

cooking.nytimes.com
  • 210 minutes
  • Serves 6

INGREDIENTS

4 cups

walnut pieces

2 1/4 lb

to 8 chicken thighs

1 tsp

ground turmeric

1 serving

sea salt and pepper

3 tbsp

olive oil

1

onion

4 cups

cold-pressed pomegranate juice

1/4 cup

pomegranate molasses

1/4 tsp

saffron threads

1 tsp

granulated sugar

1 serving

pomegranate seeds

1 serving

mast-o khiar

1 serving

salad-e shirazi

1 serving

polo ba tahdig