Fesenjan

Ingredients

• •2 pounds chicken thighs or drumsticks
• •2 cups finely ground walnuts
• •1 large onion, finely chopped
• •1/3 cup pomegranate molasses
• •2 tablespoons sugar or honey, to taste
• •1/2 teaspoon turmeric
• •1/4 teaspoon cinnamon
• •3 cups water or chicken stock
• •2 tablespoons neutral oil
• •1 1/2 teaspoons kosher salt
• •1/2 teaspoon black pepper

Instructions

1. 1

   Heat the oil in a heavy pot and brown the chicken pieces lightly on both sides; remove to a plate.

2. 2

   Add the onion to the pot and cook until soft and golden.

3. 3

   Stir in the turmeric and ground walnuts and cook for 2 to 3 minutes, stirring so the nuts toast gently.

4. 4

   Add the pomegranate molasses, sugar, cinnamon, water or stock, salt, and pepper, then stir into a smooth sauce.

5. 5

   Return the chicken to the pot, cover, and simmer very gently for 1 1/2 to 2 hours.

6. 6

   Stir occasionally and add a little water if needed until the sauce becomes dark, thick, and glossy.

7. 7

   Adjust the sweet-sour balance before serving with rice.