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You need to prepare chicken breast /thigh.
You need prunes for per person.
Provide medium onions, finely chopped.
Prepare garlic.
Use oil.
Provide salt – pepper.
You need to prepare turmeric.

Remove chicken skin and discard or save for another use. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Could it be that this classic Persian Stew is the unlikely cousin of "tzimmes," the eastern European dish served at many Jewish holiday meals? qitk twist on Classic Persian Stew with butternut squash, prunes (& easy exotic spice hacks). One of them, in particular, is this incredible Persian Chicken Stew, also known as Fesenjan.

Pour water in a pot, add 1 tsp salt. Bring it to boil and add chicken pieces and one chopped onion and garlic. Allow to cook..
Thinly slice two other onions..
Sauté in oil. Then add turmeric and peppers.Cook until onions softened.
Then add prunes and fry for 2-3 minutes. Set aside..
Once chicken cooked, remove them from the pot and fry in a pan until browned..
Pour 200 ml. chicken juice (chicken stocks) in the pot..
Add chicken meat, and fried onions to the pot..
Add 1 tbsp of saffron water to the sautéed onions and fried chicken. Taste the stew, if there is need, seasoning again..
Allow to cook on a medium heat for 20 minutes. Serve it with saffron rice..
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Ingredients.

In this stew chicken is slow cooked in a mixture of ground walnuts, my beloved pomegranate molasses , and an assortment of spices. Serve this delicious chicken recipe alongside saffron rice for a taste of something different! Add the cooked spinach, prunes and cinnamon to the chicken stew. Persian Stew recipes, abgoosht, dizi, khoresht karafs or persian celery stew recipe, fesenjan recipe, khoresht gheymeh or persian yellow split peas Okra Stew (Khoresht Bamieh). Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes.

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