Iranian Pomegranate and Walnut Chicken (Fesenjan)

Step 1

Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.

Step 2

Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.

Step 3

In a separate pan over medium heat, cook the chicken in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.

Step 4

Once all the chicken is in the pot, add chicken stock and bring to a boil.

Step 5

Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.

Step 6

Serve over rice or with naan. Garnish with pomegranate arils and parsley.

Step 7

Enjoy