Fesenjan (Persian Chicken with Walnut and Pomegranate Sauce)

Fesenjan

• 250 g Walnuts
• 1 large Yellow onion
• 30 g Butter
• 1 tsp Ground turmeric
• ½ tsp Ground cinnamon
• 8 Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 90 ml Pomegranate molasses
• 700 ml Water

Basmati rice

• 300 g Basmati rice
• 600 ml Water
• 1 tsp Fine sea salt
• 15 g Butter

1. Pulse the walnuts in a food processor until finely ground and sandy, stopping before they turn into a paste. Thinly slice the onion.
2. Melt the butter in a Dutch oven over medium heat, then cook the onion with a pinch of the salt for 8 to 10 minutes until soft and lightly golden. Stir in the turmeric and cinnamon for 30 seconds until fragrant.
3. Add the ground walnuts and stir for 2 minutes to toast lightly. Pour in 700 ml water, bring to a gentle simmer, then cook uncovered for 45 minutes, stirring every 10 minutes, until the sauce darkens and looks glossy with a little walnut oil on the surface.
4. Season the chicken thighs all over with the remaining salt and the black pepper. Nestle the chicken into the walnut sauce, cover, and simmer gently for 25 to 30 minutes until the chicken is tender and cooked through.
5. Stir in the pomegranate molasses and simmer uncovered for 10 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Taste and adjust with a little more salt if needed.
6. Meanwhile, rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 600 ml water, 1 tsp fine sea salt and 15 g butter, bring to the boil, then cover and cook on low for 10 minutes; remove from the heat and rest, covered, for 10 minutes before fluffing.

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