Persian Pomegranate and Walnut Stew (Koresht - e - Fesenjan)

4 pcs. chicken leg quarters
1 large onion, sliced thin
2 cloves of garlic, minced
1/2 lb walnuts, toasted and ground
1/2 cups pomegranate syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1-2 T sugar (depending on taste and sweetness of juice)
1/2 tsp cardamom powder
2 T lime juice
salt and pepper to taste
3 T olive oil
**water if needed

Brown chicken pieces in a heavy bottomed pan in oil. Remove and set aside. Using the same pan, sauté onions and garlic. Season with salt, pepper, cinnamon and nutmeg, stir and fry for a minute.

Mix in the walnut into the mixture. Add the browned chicken pieces and toss to coat. Stir in the pomegranate syrup. Bring the mixture to a boil. Add little water if chicken needed more cooking. then reduce heat to low and simmer for at least an hour until the sauce is thickened, the walnuts release their oil and the sauce has reduced to about half..

Add and stir in lemon juice and sugar according to taste. Adjust seasoning if needed. Continue cooking for a 20 more minutes. Mix in the ground cardamom few minutes before serving.

I like to serve these with steamed rice but you can serve these with warm pita bread.

These taste better the following day.

Recipe adapted from

 Koresht - e -Fesenjan!