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6 servings

Ingredients:
Chinken fillet 1-1.5 kilo. Duck or Pheasant is also very good
Ground walnuts, 500 grams
3-4 onions
Pomegranate paste, 4-5 table spoons
Sugar, 2-3 table spoons
1/2 cup of cooking oil
Salt and Pepper

Directions:
Peel onions and slice thinly. Fry in oil until slightly golden.
Wash chicken fillet(duck or pheasant) and fry in onions until color changes.
Add 3 glasses of hot water and bring to boil.
Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.
Add salt, pepper ground walnuts and pomegranate paste, add 2 more glasses of hot water and bring to slow boil. If pomegranate paste is sour, add some sugar to the khoresht(stew).

Care should be taken to cook the khoresht (stew) long enough so that the oil in walnuts comes out and the mix becomes quite thick.

Khoresht fesenjan should be served with white Basmati rice -glutton well

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© "I have never been able to appreciate 'shock' as applied to killing big game. It seems to me that you cannot kill an elephant weighing six tons by ´shock´unless you advocate the use of a field gun." - W.D.M. Bell: Wanderings of an Elephant Hunter.