Khoresh Fesenjan

Ingredients

• 2 cups walnuts
• 3 cups water
• 2 lb boneless skinless chicken thighs, cut into large pieces
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 2/3 cup pomegranate molasses
• 1 1/2 tsp salt
• 1 tbsp sugar
• 1/4 cup pomegranate seeds

Method

1. Toast the walnuts in a dry skillet until fragrant, 5 to 7 minutes. Cool, then grind in a food processor until they look like damp, oily meal.
2. Simmer the ground walnuts with the water in a covered Dutch oven on low for 45 minutes, stirring now and then, until the mixture darkens and oil rises to the top.
3. Meanwhile brown the chicken in the oil in a skillet, then remove it. Cook the onion with the turmeric and cinnamon in the same pan until soft and golden, about 8 minutes.
4. Add the chicken, onion, pomegranate molasses and salt to the walnut sauce. Cover and simmer for 35 to 40 minutes, stirring so the bottom doesn't catch, until the sauce is thick and the chicken is tender and well past 165°F.
5. Taste and add the sugar if the sauce is too sour. Scatter with pomegranate seeds and serve with saffron rice.

Notes