How to make Fasanjan with homemade chicken

Fasanjan stew is one of the most beloved and special Iranian stews, which is cooked in many different ways because it has many fans. Fasanjan stew is considered to be one of the most popular and expensive Iranian stews.
The birthplace and origin of Khorsht Fasanjun is from Gilan province. But because of its unique and delicious taste, it is cooked in most cities of Iran.
Among the types of famous Fasanjan stews, we can mention Fasanjan stew with Qalqli meat, Fasanjan stew with duck, and Fasanjan stew with turkey.
The main ingredients of Fasanjan stew are usually walnuts, pomegranate paste, onions, sugar and meat. Fasanjan stew, like other authentic Iranian stews, such as ghee stew and Qorme Sabzi stew, the longer it is kept on the heat, the more established and delicious it becomes.

• Walnuts 400 grams
• Chicken 4 pieces
• 1 onion
• Pomegranate paste 5 tablespoons
• Sugar 3 tablespoons
• Salt, pepper, turmeric as needed
• 2 spoons of oil for frying
• Brewed saffron as desired

first stage:

Chop the onion and fry it in a small amount of oil (2 tablespoons). Add 1 teaspoon of turmeric to it and stir.

second stage:

Fry for a few minutes on medium flame until the onion is soft. Then add ground or ground walnuts.

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Cook again

third level:

After roasting the walnuts and onions for three to four minutes, add the pomegranate paste and fry again for a few minutes.

Fourth step:

Apply a little salt, pepper and infused saffron on the chicken pieces and fry them separately until both sides are slightly fried (instead of this, you can cook the chickens separately in water for half an hour with a whole onion). After baking or frying, add the chickens to the previous mixture.

Now pour six glasses of water on the ingredients. Increase the flame until the water boils. Then reduce the flame very low and close the lid of the pot. Allow the Fasanjan stew to set well and release oil within three to four hours.

• Be sure to mix the walnuts with very cold water to shock the walnuts and release the oil inside the walnuts. Do not pour too much water from the beginning, but add little by little during the cooking process.
• Fasanjan does not need any special oil and the oil that is created at the end of cooking is the same oil.
• The amount of pomegranate paste and sugar used in Fasanjan is a matter of taste and you can use more or less pomegranate paste and sugar according to your taste. If your pomegranate paste is not too sour, you can remove the sugar, but if you like the stew to be sweeter, add more sugar.
• If you are a fan of sour Fasanjun stew like Gilani and Mazandarani method, there is no need to add a lot of sugar to the stew, but it is better to add a small amount of sugar for more color and glaze.
• Fasanjun stew can be made with mutton, veal, chicken, duck, turkey, camel, etc. But considering the traditional medicine that says that walnut has a warm character, it is better to use veal, which has a cold character, to balance the character of Fasenjoon stew.
• If you want to use red meat in Fesanjun stew, it is better to cut the meat into small pieces so that the appearance of your stew looks more beautiful.
• You can add 1 tablespoon of cinnamon and 1 bay leaf to the chickens during roasting for a better taste of Fesenjoon stew.
• When preparing the stew, when the stew water is still thin but your chicken is fully cooked, it is better to remove the chicken from the pot and let the stew water evaporate on its own. Then add the chicken back to the pot.
• One way to make your fesanjoon stew release more oil is to put some small ice cubes in it to shock the walnuts and release the oil.
• Fasenjoon stew is a time-consuming dish. So be patient in preparing and cooking it.
• An old way to add walnuts to oil is to first grind the walnuts, pour some cold water into the pot and add the walnuts; Then increase the heat until the water boils. After the water boils, lower the heat and let the walnuts boil with the water for 2-3 hours until they are completely absorbed into the oil. In this case, you should fry the chicken with onions and then add it to the walnut mixture along with pomegranate paste and sugar.