Fesenjan

Ingredients

• •2 lb boneless chicken thighs
• •3 cups walnuts
• •1 onion, diced
• •2 tbsp vegetable oil
• •1 cup pomegranate molasses
• •1/4 cup sugar, to taste
• •1/2 tsp turmeric
• •1/2 tsp cinnamon
• •Salt and pepper, to taste
• •Pomegranate seeds, for garnish

Steps

1. 1.Toast the walnuts in a dry pot over medium-low heat, stirring every couple of minutes, until golden and fragrant, about 10 minutes, then grind finely in a food processor.
2. 2.Sauté the onion in the oil until softened, then add the chicken and brown lightly on all sides.
3. 3.Add the ground walnuts along with about 4 cups of water, stirring to combine into a rough sauce.
4. 4.Bring to a gentle simmer, cover, and cook over very low heat for at least 1.5-2 hours, stirring every 20 minutes or so to keep the walnuts from sticking and scorching on the bottom - this slow, patient simmer is what allows the walnut oils to release fully and thicken the sauce.
5. 5.Stir in the pomegranate molasses, sugar, turmeric, cinnamon, salt, and pepper, and continue simmering uncovered for another 30-45 minutes until the sauce turns deep reddish-brown and thick enough to coat the back of a spoon.
6. 6.Taste and adjust the sweet-sour balance with more molasses or sugar as needed, since versions vary widely between sweet and sour depending on the household.
7. 7.Garnish with pomegranate seeds and serve over rice.