Fesenyan Persian

Shell the pomegranate and blend it.

Reduce the pomegranate juice mixed with a tablespoon of lemon juice.

Finish the dish with some pomegranate seeds and parsley on top.

Toast the walnuts in a frying pan over low heat until golden brown and crush them.

In the same frying pan put a tablespoon of oil and fry the chicken previously seasoned with salt and pepper and set aside.

Add two more tablespoons of oil and fry the onion and garlic previously chopped.

When the onions are transparent, add all the spices and the grated orange peel and cook for 2 minutes.

Add the crushed walnuts and leave with the spices for another minute.

Then add the chicken and let it cook with the spices for another minute.

Add the broth or water and cook over medium heat for 45 minutes, then add the molasses made with the pomegranate juice and lemon juice already reduced.

Once the chicken is cooked, remove the cinnamon stick and assemble the dish with shiny rice previously cooked for one minute in the microwave.