Pomegranate Chicken Stew and Sour Cherry Rice with Parvin
- Yield: Serves 4 to 6
- 6 tablespoons olive oil
- 2 large onions, finely chopped
- 2 cloves garlic, crushed
- 2 cups finely ground walnuts
- 2 teaspoons coarse salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 1/4 cups water
- 1 to 2 teaspoons Saffron Water Saffron Water
- 1 cup freshly squeezed orange juice
- 1 cup pomegranate paste
- 1 whole 4-pound chicken
- 1 teaspoon ground paprika
- Sour Cherry Rice Sour Cherry Rice
- Beet Yogurt Beet Yogurt
In a large stockpot, heat 3 tablespoons oil over medium heat. Add 1 onion and the garlic. Cook, stirring frequently, until golden brown, 10 to 15 minutes.
Add walnuts, and cook, stirring constantly, for 3 to 4 minutes. Stir in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon turmeric, the cinnamon, 1 cup water, and the saffron water. Stir in orange juice and pomegranate paste. Bring to a boil, reduce to a simmer, and cook, covered, stirring occasionally, for 35 minutes.
In another large stockpot, heat remaining 3 tablespoons oil over medium-high heat. Add remaining onion and cook, stirring frequently, until golden brown, about 10 minutes. Add chicken and cook, turning occasionally, until brown all over, about 10 minutes. Add the paprika, remaining teaspoon turmeric, remaining teaspoon salt, and pepper, and remaining 1/4 cup water. Cover, and simmer for 20 minutes.
Add chicken, pan juices and onions to pomegranate mixture. Cover, and cook for 45 minutes. Serve with sour cherry rice and beet yogurt.