Fesenjan Stew with Kashk

The origin place of Fesenjan Stew and Kashk, is in Tafresh. It is the same as Fesenjan Stew cooked throughout the country. In fact, instead of pomegranate paste, Kashk ( a dairy product which is used in Persian cuisine). Sometimes chicken is also replaced with duck or goose or even partridge.
Ingredients for 4 to 6
Kashk, 2 cups
Chicken fillets, 500 g
Ground walnuts, 200 g
Onion, grated, 1 no
Garlic cloves, 5 nos
Salt, pepper and turmeric, as per taste
Procedure
Chop Chicken breast in medium-sized pieces and sauté in oil along with grated onion, garlic, turmeric and pepper till the water from onion and chicken goes off.
Now add in ground walnuts powder, stirring well.
Pour in 1 liter of water and let it cook.
After one hour, add in Kashk and reduce the flame till walnuts release oil and chicken is thoroughly done. Chicken pieces get shredded due to heat.
Put the stew in a desired platter and serve with rice.
Cooking tip,
If the stew is not still filled with oil and chicken is well-cooked, take chicken pieces out and let the stew settles and get a thick consistency. Then you can add cooked chicken again.