Fesenjan (Persian Pomegranate and Walnut Stew)

Step 1

Using a food processor, crush the walnuts to form fine crumbs. Make sure not to overprocess, you don't want the walnuts to release their oil.

Step 2

Heat the vegetable oil in a pot, preferably a Dutch oven over medium heat.

Step 3

Once the oil is hot, add the onions ad sauté onion until translucent and slightly golden, about 10 minutes.

Step 4

Add in the turmeric and cook for a minutes. Add in the chicken and sear for 5-7 minutes on each side, until they are golden. They should not cook all the way through. Remove the chicken thighs from the pot, place them on a plate and set them aside.

Step 5

Add the walnuts and sauté for 5-10 minutes so they start releasing their aroma.

Step 6

Add 3-4 cups of water. Turn the heat up to medium high and bring the mixture to boil, turn the heat down to medium and let it simmer for 45 minutes, stirring occasionally.

Step 7

Add the pumpkin, pomegranate molasses, salt and pepper and let it cook for 1 more hour.

Step 8

Add the chicken back to the pot and simmer for another 30 minutes or until the chicken is fully cooked and the sauce has thickened.

Step 9

Taste the stew, if it's not sour enough, add some more pomegranate molasses and if it's too sour, add 1 - 2 tablespoon brown sugar.