Khoresht Fesenjan

Updated at: Thu, 17 Aug 2023 00:06:22 GMT

Step 1

Chop up onions

Step 2

Chop up or blend dates into a paste

Step 3

Process walnuts into a paste

Step 4

Grind saffron into a fine powder and add 1/4 warm water

Step 5

Heat oil and butter to medium high in a dutch oven or any other pan you prefer for stewing

Step 6

Add the onion and cook for 5 minutes or until translucent

Step 7

Add the garlic and cook for 1 minute until fragrant, then add in all the spices and combine

Step 8

Add the walnut paste, date paste, pomegranate molasses, saffron water, water and salt, combine and allow to simmer on low for at least 2 hours

Step 9

After the sauce has simmered and has become significantly darker in colour, add it to a blender and blend until smooth

Step 10

While the sauce is blending, add another tablespoon of oil to the pan and brown the chicken (don't worry about it being cooked through)

Step 11

Pour the sauce back into the pan with the chicken and simmer on low for another hour

Step 12

Once the chicken is tender and falls off the bone, it's ready to serve with some pomegranate seeds and parsley

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