Fesenjan

Ingredients

Vegetable oil

2 tablespoons

Onion

1 large, finely chopped

Chicken (bone-in, skinless)

2 pounds, cut into pieces

Ground walnuts

1 cup

Pomegranate molasses

1/2 cup

Ground turmeric

1 teaspoon

Ground cinnamon

1 teaspoon

Sugar

1 tablespoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Water

2 cups

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Once hot, add the finely chopped onion and sauté until golden brown, about 5 minutes.
2. Add the chicken pieces to the pot and sear until browned on all sides, approximately 8-10 minutes.
3. Stir in the ground walnuts, pomegranate molasses, sugar, ground cinnamon, ground turmeric, salt, and black pepper. Mix thoroughly to ensure the chicken is well-coated with the spices and sauces.
4. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 1 hour, or until the chicken is tender and cooked through.
5. Once the chicken is cooked, carefully remove the pieces from the pot and set aside on a warm plate.
6. Using an immersion blender or a food processor, blend the sauce until smooth, creating a luscious, velvety consistency.
7. Return the chicken to the pot and simmer for an additional 10 minutes, allowing the flavors to meld.
8. Serve the Fesenjan hot over a bed of steamed rice, garnished with pomegranate seeds or chopped parsley if desired.