Fesenjan — Walnut & Pomegranate Chicken

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 600 g Raw boneless skinless chicken thighs
• 200 g Walnut kernels, finely ground
• 80 g Pomegranate molasses
• 150 g Onion, finely grated
• 10 g Vegetable oil
• 0.5 tsp Ground turmeric
• 650 ml Water, plus extra if needed
• Salt and black pepper, to taste

Make it

Instructions

1. 1

   Warm the oil in a heavy pot and cook the grated onion over medium-low heat for 8–10 minutes. Add turmeric and pepper.

2. 2

   Add the finely ground walnuts and stir for 2–3 minutes without letting them burn. Pour in the water and bring to a gentle simmer.

3. 3

   Partially cover and simmer the walnut mixture for 35–40 minutes, stirring regularly so it does not catch on the base.

4. 4

   Add the chicken thighs and pomegranate molasses. Simmer for 50–60 minutes, turning the chicken occasionally and adding small splashes of hot water if needed.

5. 5

   Check the thickest part of each chicken piece reaches at least 74°C. Continue simmering until tender and the sauce is glossy and thick, about 10–20 minutes more.

6. 6

   Taste before adding salt because molasses varies in acidity and sweetness. Divide the chicken and sauce evenly between four servings; log any rice separately.