Khoresht Fesenjan

Pomegranate Stew with Chicken (Khoresht Fesenjan)
Serves 4-6

2 tablespoons olive oil
2 pounds chicken thighs, chunked
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground
1 teaspoon salt
4 cups pomegranate juice (reduced to 3 cups, or water/pom molasses mix)
1 teaspoon cardamom
2 tablespoons sugar/honey

Cook onion in a dutch oven until starting to get golden. Add chicken and cook until no longer raw.
Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a
boil. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
Add sugar and simmer another 30 minutes. Serve with rice.

Thai Squash Soup

Thai Squash Soup
Feeds 2-3

1 smaller butternut squash, chunks
1 package frozen pho meatballs
1 can bamboo shoots
3 carrots, diced
2 cloves garlic, minced
1 small onion, sliced thin
1 zucchini, half moons
4 cups chicken stock
2 tbs fish sauce, 1 tbs soy sauce, 2 tsp sriracha
scallions, cilantro
Juice of 1 lime

Cool onions and garlic down, maybe with some sriracha. Add squash and
stock and sauces and cook until squash is half done. Add carrots.
When squash is almost done, add meatballs and bamboo.
Cool until everything is done. Finish with herbs and lime.