Khoresht Fesenjaan (chicken With Pomegranate Sauce)

Ingredients

• Servings: 12
• 1/2 cup vegetable oil
• 4 medium red onions, thinly sliced
• 3 pounds bone-in chicken pieces
• 2 cups hot water or as needed
• 2 1/2 cups pomegranate juice
• 4 cups chopped walnuts
• 2 tablespoons freshly ground cardamom
• 2 tablespoons ground cinnamon
• 1 medium butternut squash, seeded and cubed
• 1/4 teaspoon saffron powder
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• heat the oil in a large heavy skillet over medium heat. stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• raise heat to medium-high. add chicken pieces, and fry until lightly browned on the outside. pour in the water, and bring to a boil. reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
• preheat the oven to 325 degrees f (65 degrees c).
• combine the walnuts and pomegranate juice in the container of a blender or food processor. process into liquid. (this can be done in small batches if necessary.) add walnut-pomegranate mixture to the simmering chicken. season with cardamom, cinnamon, saffron powder, and salt. stir in the cubed squash. transfer the entire mixture to a 9x13-inch baking dish.
• bake, loosely covered, for 2 1/2 hours in the preheated oven. serve with white rice.