- - One big onion
- - 500 grams of chicken
- - About 2 cups of walnuts (processed until very fine)
- - 1/4 cup of water
- - 1 cup of pomegranate concentrate
- - salt & pepper
This is one of my favorite Persian dishes I grew up eating... tastes a lot better than it looks.
Fry the chicken in a pot with some vegetable oil and add the sliced onions until golden brown. Process the walnuts until very fine and add cold water until you get a beige paste. Add the paste to the pot with some salt and pepper.
Add the pomegranate concentrate to the pot and bring to a boil. Reduce to a medium low and cover the pot. Simmer for 15 minutes. Reduce to low heat and cook until the sauce is thick and the chicken is tender. Stir every couple of minutes so the sauce does not stick. This should take about an hour and a half. Serve with Persian rice.. too complicated to explain how to make that in this recipe!