Fesenjan

Ingredients

• 600 g of chickpeas
• 300 g of pomegranate paste
• 200 ml of olive oil
• 4 onions
• 4 garlic cloves
• 1/2 cup of sugar
• 1/2 cup of vinegar
• 1/2 cup of water
• Salt and pepper to taste
• 400 g of chicken pieces
• 100 g of ground pistachios
• 1 tablespoon of lemon juice

Method

1. Rinse the chickpeas and cook them in salted water for about 1 hour or until soft.
2. Sauté the onions and garlic in a pan with olive oil until golden brown.
3. Add the pomegranate paste, sugar, vinegar, water, salt, and pepper, mix well and let it simmer for 30 minutes.
4. Add the chickpeas and cook for an additional 15 minutes.
5. In another pan, cook the chicken pieces until golden brown.
6. Add the pomegranate paste mixture to the chicken and cook for 10 more minutes.
7. Finally, add the ground pistachios and lemon juice, mix well and serve hot.
8. Final note: Fesenjan is a traditional Iranian dish typically eaten with bread, but it can also be served with rice or vegetables.