Her mother didn't speak English and I don't speak Farsi, so your guess is as good as mine as to the name of this stew. It's made with walnuts and pomegranates. In Persia, its only prepared at important events like weddings, etc. I'm so happy to share this exotic treasure with you for the Holidays!
3 cups Walnuts
1 med Onion
2 cloves Garlic
2-3 Lbs. Organic Free Range Chicken or Stew beef (I'm using boneless beef ribs here)
1 tsp. Turmeric
1 1/2 cups Water plus 1 more cup
2 tbs. Tomato Paste or 1/3 cup Tomato Sauce
1/2-3/4 cup Pomegranate Molasses (see below)
1/2 tsp. Sea Salt
1/2 cup Date syrup (click here to learn more) or coconut sugar to taste
Blend until smooth.
Add pom molasses and tomato paste.
At that point, add your date syrup. Mix well.
This dish is traditionally served with Persian rice with the crispy bottom...
... but because of it's sweetness, I suggest something plain or salty like my Fish tail potatoes for a grain-free option.
When you have leftover sauce and have eaten all the meat, saute some sausage up and pour over zucchini pasta. This was even better than the original... but left overs usually are, aren't they?