Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Recipe View 25 mins Caramelize the Onions: In a large, heavy-bottomed skillet, heat the vegetable oil over medium heat. Add the thinly sliced red onions and cook, stirring occasionally, until they soften and become translucent (approximately 5 minutes). Reduce the heat to medium-low and continue to cook, stirring frequently, until the onions are deeply caramelized and a rich, dark brown color (15-20 minutes). This step is crucial for developing the complex flavor of the Fesenjan.

Recipe View 5 mins Sear the Chicken: Increase the heat to medium-high. Add the chicken pieces to the skillet and sear until lightly browned on all sides. This will add depth and flavor to the dish.

Recipe View 30 mins Simmer the Chicken: Pour in the hot water, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer gently for approximately 30 minutes, or until the chicken is partially cooked. Add more water if necessary to prevent the mixture from drying out.

Recipe View 5 mins Preheat the Oven: Preheat your oven to 325 degrees F (165 degrees C).

Recipe View 5 mins Prepare the Pomegranate-Walnut Sauce: In a blender or food processor, combine the chopped walnuts and pomegranate juice. Process until you achieve a smooth, creamy liquid. You may need to do this in batches depending on the size of your blender.

Recipe View 5 mins Combine and Bake: Add the pomegranate-walnut mixture to the simmering chicken. Stir in the cardamom, cinnamon, saffron powder, and salt. Gently fold in the cubed butternut squash. Transfer the entire mixture to a 9x13-inch baking dish.

Recipe View 2 hrs 30 mins Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 2 1/2 hours, or until the chicken is incredibly tender and the sauce has thickened to a rich, glossy consistency.

Recipe View 5 mins Serve: Serve hot over fluffy white rice, garnished with fresh herbs if desired.