Fesenjan (Persian Chicken Stew)

Step 1

Heat 1 Tbsp oil in a small frying pan and cook the ground walnuts until browned, about 5 minutes. Transfer walnuts to a small bowl and set aside.

Step 2

In a 3-quart saucepan heat 2 Tbsp oil over high heat for 1 minute. Add the chicken pieces and lightly brown on both sides, about 2-3 minutes on each side. Remove the chicken pieces and place them on a plate.

Step 3

Add the onions and cook over high heat until they become soft and transparent, but not brown, about 10 minutes. If the saucepan seems a bit dry, add 1-2 more Tbsp oil.

Step 4

Mix in the browned walnuts, cinnamon, both types of paprika, salt, pepper and brown sugar.

Step 5

Pour in the tomato liquid, pomegranate juice and lime juice and bring to a boil over high heat. Reduce to a medium-low heat and simmer for 5 minutes.

Step 6

Return the chicken pieces to the saucepan, sprinkle with the cilantro leaves (if desired) and simmer partially covered over medium-low heat for 20 minutes. Remove the lid and continue to cook until sauce thickens into a gravy and chicken becomes very soft, about 45 minutes.

Step 7

Serve hot over steamed rice.