Khoresh-e Fesenjan Recipe

Servings: 6
Prep time: 10 minutes
Total time: 3 hours

1 pound|450 grams shelled walnuts
2 tablespoons olive oil
2 tablespoons unsalted butter
2 pounds|900 grams bone-in skinless chicken thighs
kosher salt, to taste
2 medium yellow onions, thinly sliced
2 cups|500 ml pomegranate molasses
½ teaspoon ground cinnamon
granulated sugar, to taste
pomegranate seeds

1. Heat the oven to 350°F. Spread the walnuts into an even layer and bake until toasted, about 15 minutes. Remove from the oven and cool completely, then transfer to a food processor. Purée until well ground but not quite like a butter.
2. Meanwhile, heat the oil and butter in a large saucepan over medium-high. Season the chicken all over with salt and cook, turning as needed, until golden, 6 to 8 minutes. Transfer to a plate. Add the onions and cook, stirring, until lightly golden and soft, 5 minutes. Transfer to the plate with the chicken.
3. Add the ground walnuts to the saucepan along with the pomegranate molasses and 3 ½ cups|828 ml water. Bring to a boil, reduce the heat to maintain a simmer, and cook, stirring occasionally, until thick about 2 hours. Add in the reserved chicken and onions and cover. Continue to cook, stirring occasionally, until the chicken is very tender, about 1 hour longer. Season with the salt and cinnamon and top with pomegranate seeds. Serve with cooked Persian rice.Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.