Khoresht Fesenjaan

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup vegetable oil
• 4 red onions, thinly sliced
• 3 pounds boneless chicken pieces
• 2 cups hot water
• 2 1/2 cups pomegranate juice
• 4 cups chopped walnuts
• 2 tablespoons freshly ground cardamom
• 2 tablespoons ground cinnamon
• 1 butternut squash, seeded and cubed
• 1/4 teaspoon saffron powder
• salt to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the sliced red onions and cook, stirring often, until soft and golden, about 10 minutes.

2. Add the chicken pieces, season lightly with salt, and brown on all sides, about 8 minutes.

3. Stir in the chopped walnuts, then add the hot water and pomegranate juice, scraping up any browned bits from the bottom of the pot.

4. Stir in the cardamom, cinnamon and saffron powder, then bring the mixture to a gentle simmer over medium-low heat.

5. Partly cover and simmer on low for about 75 minutes, stirring every 10 minutes, until the walnuts have thickened the sauce.

6. Add the butternut squash cubes and simmer covered on low for about 40 minutes, until the squash is tender.

7. Check that the chicken reaches 165°F (74°C) in the thickest part, simmering a few more minutes if needed.

8. Taste the sauce, adjust the salt, and serve hot.