Listed here is a stew built for tumble! This Rooster Stew with Walnut and Pomegranate Sauce recipe is a common planning in Persian cooking, likely by the name “Fesenjan”.
Rooster parts are first browned and then slowly but surely cooked in a sauce with floor toasted walnuts and pomegranate molasses. You may well not generally believe to make a sauce with walnuts and pomegranates, but it is a ideal mixture!
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