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Khoresh-E Fesenjan (Persian Pomegranate and Walnut Stew)

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“This recipe is off of one of those recipe cards the supermarkets give out.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally.
  2. Mix in carrots/squash, pureed walnuts, salt, pomegranate, cinnamon and cardamom. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
  4. Mix in sugar, adjust seasoning, and simmer 30 minutes more.
  5. Serve over rice.

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