Fesenjan – chicken with walnut and pomegranate

Ingredients

• 800 g boneless chicken thighs
• 250 g walnuts
• 1 finely chopped onion
• 2 tbsp oil
• 5 dl water
• 5 tbsp pomegranate molasses
• 1–2 tbsp sugar to taste
• ½ tsp turmeric
• ½ tsp ground cinnamon
• 300 g basmati rice to serve
• salt and pepper

Method

1. 1Finely grind walnuts in a food processor. Gently toast in a dry pot for 3–4 minutes without burning.
2. 2Add water and simmer walnuts for 30 minutes, stirring regularly.
3. 3Sauté onion in oil in a pan and brown chicken with turmeric. Add onion and chicken to the walnut sauce.
4. 4Stir in pomegranate molasses and cinnamon. Simmer for 45–60 minutes until chicken is tender and sauce dark and rich. Add water if needed.
5. 5Season with sugar, salt and pepper; the acidity varies with the molasses. Serve with cooked basmati rice.