Persian Walnut & Pomegranate Chicken Thighs (Fesenjan)

Ingredients

• 1½ lb Chicken Thighs
• 2 cups walnuts, finely ground
• ½ cup pomegranate molasses
• 1 onion, grated
• 1 tsp cinnamon + pinch saffron
• 1 tbsp honey (to balance)
• Saffron rice, pomegranate seeds

Method

1. Toast the ground walnuts dry in a pot until fragrant, then add water and simmer — they'll release oil and thicken into a paste over 20 minutes.
2. Soften the grated onion, add the Chicken Thighs to brown, then stir in the walnut paste, pomegranate molasses, cinnamon, and saffron with enough water to make a stew.
3. Simmer very gently 40 minutes, stirring often (it scorches easily), until deep brown and the oil rises. Balance the tartness with honey and salt.
4. Serve over saffron rice, scattered with jewel-like pomegranate seeds.