onions (finely chopped)
chicken breasts (cut into 4-5 cm cubes)
g pomegranate molasses
g walnuts (toasted and powdered)
ml chicken stock
tsp cinnamon powder
tsp ground nutmeg
tsp brown sugar
Salt and pepper
Fensejanis a Persian stew. This version uses chicken, although the traditional version calls for duck. The dish is believed to have originated near the Caspian Sea, in an area where wild ducks were common.
Adding pomegranate molasses and walnuts contributes to the originality and tanginess of this stew.
Start by heating up Noor Oil in a pan and cooking the chicken pieces at a medium to high heat for about 10 minutes, turning them regularly. Now remove the chicken from the pan and set aside.
Add extra Noor Oil to the pan if needed and poach the onion until transparent. At this stage return the chicken to the pan and add the stock (it should not cover the chicken completely, so adjust the amount of stock accordingly). Once the stock starts boiling, reduce the heat and cook for 20 minutes at a medium to low heat.
It is now the right time to add the molasses, walnuts, spices and sugar. Give it a good stir and cook at a low heat for 1 hour, so that the chicken is really tender.
Serve with white rice and some fresh pomegranate seeds. Enjoy!
TIP: You can make your own pomegranate molasses by boiling 1 liter of pomegranate juice with 500 g of sugar and the juice of half a lemon and letting it cook at a low heat until it reduces and thickens.