۱۳۹۰ فروردین ۲۳, سه‌شنبه

Fesenjan


Ingredients:
walnut 300gr
chicken 500gr
pomegranate paste 5 or 4 table spoon
water 4 cups
salt
pepper
Tomato paste(optional)
Sugar(optional)

Instruction:


The most important part of this dish is preparing the walnut. It should be grounded so finely to be almost like a paste. Just put it in a food processor and crush it. To test it , put a little amount between your fingers, there shouldn't be any bumps.




In a big pot add water, walnut and pomegranate paste together and stir and let them cook for 3 hours on medium-low temperature.




You need to continue cooking until the walnut oil comes out and be visible. The color of the dish will turn dark.


Add the chicken, salt and pepper and continue cooking for one more hour.

Notes:
  • You can add the pomegranate paste gradually according to your taste.
  • You can have a whole chicken or pieces of it.
  • The darkness of the dish depends on the amount of pomegranate paste. The darker it is, the more sour it will taste. If you like it dark but not too sour you can add 1 tablespoon tomato paste and/or a little bit sugar.