Dairy-Free Fesenjan (Walnut-Pomegranate Stew)

Ingredients

• 1.5 lbs Chicken thighs
• 1 cup Sunflower seeds
• 0.75 cup Pomegranate molasses
• 1 large Onion
• 1 cup Pumpkin puree
• 2 tbsp Olive oil
• 1 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Cooked rice

Instructions

1. 1Place the 1 cup of sunflower seeds into a food processor and process until they form a fine powder. Set aside.
2. 2Dice the 1 large onion into small pieces. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, for 8-10 minutes, or until softened and translucent.
3. 3Add the 1.5 lbs of chicken thighs to the pot with the softened onion. Cook, turning the pieces occasionally, until browned on all sides, about 5-7 minutes.
4. 4Stir the 1 cup of sunflower seed powder, 0.75 cup of pomegranate molasses, 1 cup of pumpkin puree, 1 teaspoon of turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the pot with the chicken and onions. Stir well to combine everything.
5. 5Pour in 2 cups of water. Stir again, then bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 1.5 hours (90 minutes). Stir occasionally to prevent sticking. The stew is ready when the chicken is very tender and the sauce has thickened.
6. 6Serve the Dairy-Free Fesenjan hot over the 4 cups of cooked rice.

Substitutions

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