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Active Time: 1 hour Total Time: 1½ hours Serves: 4

This classic stew is a mainstay of Iranian weddings and other celebrations. It gets its distinctive sweet-sour flavor from pomegranate molasses, which you can purchase at specialty markets or online, at kalamala.com.

• 1 tablespoon grapeseed oil
• 2 pounds skinless chicken legs or breasts
• 2 teaspoons salt, plus more, to taste
• 2 yellow onions, finely diced
• 1 cup walnuts, coarsely ground
• ½ cup pomegranate molasses
• 2 cups chicken stock, vegetable stock, or water
• 1 cup peeled and grated red beets
• Pomegranate seeds, for garnish
• Fresh mint leaves, for garnish

1. Heat a large, deep skillet over medium-high heat and add oil. Lightly season chicken with salt and sear until well browned, 6-7 minutes per side, then transfer to a plate.
2. In the same skillet, sauté onions over medium heat for about 15 minutes, until lightly browned.
3. Add walnuts, pomegranate molasses and 2 teaspoons salt. Stir to coat the onions. Add stock and bring to a boil. Reduce heat to a simmer and return chicken to stew. Cover and cook 25 minutes. Stir in beets and cook, uncovered, until stew is thick and beets are tender, 15-20 minutes. Salt to taste.
4. Pull out chicken pieces with tongs and cut into halves or thirds, if you like. Put a few pieces of chicken on each plate, along with plenty of sauce. Garnish with pomegranate seeds and mint.

source: http://online.wsj.com/article/SB10001424127887323335404578445274073488186.html

Tags: Persian