This is a traditional Persian dish .
Fry 1 chopped onion in 3 tbs of rice bran oil until transparent .
Add 750 gm of skinless chicken pieces cut into bite sized pieces and fry lightly till browned on all sides .
Now transfer from the fry pan to a heavy based saucepan and add 1 cup of water and cover with a lid , bring to a gentle boil , then reduce to a simmer and coo for 30 minutes .
Add 1 cup of chopped walnuts and continue to simmer for another 30 minutes with lid on .
Add 3/4 cup of pomegranate molasses ( available at all good delis ), and continue to cook covered for another 30 minutes .
Stir through 1 cup of pomegranate seeds .
Serve with couscous , cracked wheat or a wild rice and quinoa mix .
ALTERNATIVELY , just place all the ingredients ( except the grain ) in a slow cooker , cover and cook on low for 6 hours .
DELICIOUS .....
To make your pomegranate molasses heat 1/4 cup of castor sugar in a small saucepan with the juice of 1 lemon and 2 cups of pomegranate juice , let simmer for 30 minutes , then let cool .
Fry 1 chopped onion in 3 tbs of rice bran oil until transparent .
Add 750 gm of skinless chicken pieces cut into bite sized pieces and fry lightly till browned on all sides .
Now transfer from the fry pan to a heavy based saucepan and add 1 cup of water and cover with a lid , bring to a gentle boil , then reduce to a simmer and coo for 30 minutes .
Add 1 cup of chopped walnuts and continue to simmer for another 30 minutes with lid on .
Add 3/4 cup of pomegranate molasses ( available at all good delis ), and continue to cook covered for another 30 minutes .
Stir through 1 cup of pomegranate seeds .
Serve with couscous , cracked wheat or a wild rice and quinoa mix .
ALTERNATIVELY , just place all the ingredients ( except the grain ) in a slow cooker , cover and cook on low for 6 hours .
To make your pomegranate molasses heat 1/4 cup of castor sugar in a small saucepan with the juice of 1 lemon and 2 cups of pomegranate juice , let simmer for 30 minutes , then let cool .
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