Henderl in Walnut-Pomegranate Sauce – Khoreschte Fesendschan

Cut the chicken into pieces, season with salt and pepper and fry with a little oil until golden brown on all sides. Then set aside.

2. finely grind walnuts.

3. finely dice the onion and fry it in a little bit of oil. Add the ground walnuts and fry lightly, stirring frequently.

4. add diluted pomegranate syrup or fresh paradeis pulp, pomegranate juice, juice of one lemon, cinnamon stick, sugar, saffron and a little water if necessary. Bring to the boil briefly.

Add the chicken pieces (or the meat cut from the bones) to the sauce and simmer at a low temperature for about 1 hour.

If necessary, season the sauce with sugar, salt, pepper and the juice of a lemon. 7.

7. bring to the table with basmati rice.

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