Fesenjan

• walnuts↗500g g
• olive oil↗

  for frying

• onion↗1 medium

  finely chopped

• turmeric↗½ tsp ground tsp
• chicken thighs1kg skinless, boneless kg

  skinless, boneless

• pomegranate molasses↗6 tbsp tbsp
• demerara sugar↗1½ tbsp tbsp

  (optional)

• saffron↗½ tsp tsp
• ground cardamom↗½ tsp tsp

  (optional)

• pomegranate seeds↗2 tbsp tbsp

  some parsley and rice for serving

Step-by-step instructions

1. 1

   Grind the walnuts in a food processor into a fine powder – you need to remove as many large pieces as possible. Gradually add 900 ml of water until you obtain a liquid paste.

2. 2

   Transfer the mixture to a large pot over medium heat and bring to a boil. Reduce the heat, cover, and simmer for 1 hour, stirring frequently, until the oil from the nuts rises to the surface.

3. 3

   Meanwhile, heat a little olive oil in a large deep skillet over medium heat and sauté the onion until golden, about 5 minutes. Add the turmeric and stir for 30 seconds, then add the chicken thighs and season. Cook for 5 minutes, stirring, until the meat is browned on all sides. Cover and cook another 10 minutes until the chicken juices become clear.

4. 4

   Stir the pomegranate molasses into the walnut paste, then taste – add sugar if you want it sweeter. Add the spices, if desired, and the seasoned chicken, and heat over medium heat for 5 minutes until warmed through. Sprinkle with pomegranate seeds and parsley. Serve with rice.