I was inspired by a persian dish called Fesenjoon with walnut and pomegranate and decided to use California pomegranate (in season!) and pistachio to make the following delectable dish!
In general I don’t use recipes but here is a good guide:
Serving size 4 people.
Ingredients: 1 onion, 3 garlic cloves, 1 tablespoon fresh turmeric root, 2 tablespoons tomato paste, 4 bone in chicken thighs, 1 teaspoon advieh (see below), 3/4 lb of raw pistachios ground, 4 tablespoons pomegranate molasses, 1/4-1/2 cup pomegranate seeds, salt and pepper to taste
Base of onions, garlic, turmeric plus fresh turmeric in olive or avocado oil and a spoon of tomato paste.
Can use something like this combo cheater Advieh or use spices to taste: cinammon, turmeric, ginger, cumin, caraway, coriander, cloves, cardamom. I used one teaspoon.
Add chicken from local butcher shop.
Grind raw pistachios and fry with avocado oil for a few minutes before adding to chicken. Add 1 cup of low sodium broth (chicken or vegetable)
Chck out the beautiful color! Add 3 tablespoons of Pomegranate Molasses.
Add pomegranate and 1/2 teaspoon of ground saffron.
Final spread with Persian Tahdig or crunchy rice. It was SO DELICIOUS and I used no recipe, just love.
My 2nd time making it was also a hit.
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