Khoresh Fesenjan

Ingredients

• 1.2 kg (2.5 lb) bone-in chicken thighs, skin removed
• Salt and black pepper
• 2 tbsp oil
• 1 large onion, finely chopped
• 300g walnut halves
• 500 ml (2 cups) pomegranate juice
• 3 tbsp pomegranate molasses
• 1 tbsp sugar, or to taste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• A pinch of saffron threads, steeped in 2 tbsp hot water
• 500 ml (2 cups) water or chicken stock
• Pomegranate seeds, for garnish

Before you cook

• Season the chicken thighs with salt and pepper.
• Toast the walnuts in a dry skillet over medium heat for 4 minutes, shaking the pan often, until fragrant.
• Let the walnuts cool slightly, then grind them in a food processor until they form a coarse, slightly oily paste.
• Steep the saffron threads in the hot water.

Steps

1. Heat the oil in a heavy pot over medium-high heat.
2. Brown the chicken thighs for 4 minutes per side, then transfer to a plate.
3. Add the onion to the pot and cook for 6 minutes, until softened and golden.
4. Stir in the ground walnuts and cook for 3 minutes, stirring constantly so they don't catch.
5. Pour in the pomegranate juice, pomegranate molasses, and water.
6. Stir in the sugar, cinnamon, cardamom, and saffron water.
7. Bring the sauce to a gentle simmer.
8. Return the chicken to the pot and spoon the sauce over it.
9. Cover and simmer on low heat for 1 hour, stirring every 15 minutes to keep the walnuts from sticking to the bottom.
10. Uncover and simmer for 15 more minutes, until the sauce has thickened to a deep, glossy brown and coats the back of a spoon.
11. Taste the sauce and balance it with a little more sugar if it tastes too tart, or more pomegranate molasses if it needs more tang.
12. Scatter pomegranate seeds over the top.
13. Serve hot over saffron basmati rice.