Print this recipe
Submitted by: Susanne
2 large onions
1/2 c pomegranate paste dissolved in 2 1/2 c water or
4 c freshly squeezed pomegranate juice
1 1/2 c cubed butternut squash
1/2 pound or 2 c very finely ground walnuts
1/2 ts cinnamon
1/4 ts saffron dissolved in 1 TS hot water
(Again, I left out the chicken, oil, sugar, and salt. I do use some sugar and salt, though, to keep my husband happy ;-))
Brown onions and butternut squash. Set aside.
Finely grind walnuts. Add pomegranate juice, cinnamon, saffron water, and mix well to create a creamy paste.
Combine onions, squash, and walnut paste. Cover and simmer for 1 hour, stirring occasionally to prevent nuts from burning.
If the stew is too thick, add warm water. Taste the sauce and adjust for seasoning and thickness. The stew should be sweet and sour according to your taste. Add pomegranate juice to sour, sugar to sweeten.
Serve with steamed rice.
Nush-e jan!
