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Prepare diced chicken meat.
Use soft dried apricot, halved.
Provide medium onions, thinly sliced.
You need cinnamon powder.
Prepare turmeric.
You need vinegar.
Provide sugar.
You need saffron water.
Prepare salt and chili powder.
Provide Olive oil.

This chicken stew, called Khoresht fesenjan, is a traditional Persian dish made with pomegranate juice and walnuts. Toss chicken with paprika, cinnamon and cardamom. Stir in reserved chicken and almonds. Grind all the ingredients for the masala in a food.

In a pan, heat the oil. Add onions and saute until soft..
Then, add cinnamon- turmeric and chilli powder to the onion and saute for 1 minute..
Add diced chicken meat and cook for 6-5 minutes. Remove from the heat and set aside..
In a bowl with 1 ½ cups of water, add saffron water, vinegar and sugar..
Mix well and dissolve sugar..
Transfer fried ingredients and halved apricots to the pot, add sugar-vinegar mixture to the pot..
Simmer gently for about 25 minutes. Once it is ready serve it with rice..
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Ingredients.

Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Discard the dried lime, cardamom, allspice and cinnamon stick. Add the red wine vinegar and season the sauce. Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts.

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