Khoresht Fesenjan

Ingredients

• 1 cup walnuts
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 550 grams boneless chicken thighs (pat dried)
• 1 large onion (chopped finely)
• 1/2 cup pomegranate molasses
• 1 cup water
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper powder
• 1 to 2 teaspoons sugar
• salt to taste
• Pomegranate arils

Instructions

1. 1

   --- Prepare the Walnut paste ---

2. 2

   Toast the walnuts until fragrant and let them cool.

3. 3

   process: Transfer the walnuts into a mixie or food processor and pulse a few times until it resembles bread crumbs.

4. 4

   grind: Add some water and grind the paste until it lightens in colour. Keep this aside for later.

5. 5

   --- Prepare the stew ---

6. 6

   Heat some butter and olive oil in a thick-bottomed pot.

7. 7

   Roast the chicken thighs until golden brown on all sides. Transfer the chicken to a plate and keep it aside.

8. 8

   saute: Add the chopped onions and sauté until golden brown with a dash of salt.

9. 9

   mix: Stir in the walnut paste, pomegranate molasses, water, turmeric powder, salt and pepper.

10. 10

    add: Drop the chicken pieces into the stew and season with salt.

11. 11

    boil: Add the sugar, and bring the stew to a boil on medium to high heat.

12. 12

    simmer: Reduce the heat to low once it boils. Cover and cook for another 45 minutes to 1 hour stirring every 10 minutes until the stew develops a dark colour.

13. 13

    serve: Transfer to a serving plate and garnish with pomegranate arils. Serve with saffron or turmeric rice or any bread.