Fesenjoon (Persian Pomegranate and Walnut Stew)

Directions

1. Prepare the walnut base: Blend one chopped onion with the walnuts until finely ground. Gradually add 600 ml of water and transfer the mixture into a pot. Bring to a gentle simmer over low heat. Let it cook for about 4 hours, stirring occasionally, until the walnut oil surfaces.
2. Add pomegranate molasses: In a small bowl, mix the pomegranate molasses and sugar (if using), then add to the simmering walnut sauce. Continue to stir gently to prevent sticking. Keep the heat low.
3. Marinate the chicken: Rinse the chicken pieces and soak them in a saltwater solution for 3 hours at room temperature. Remove and pat dry.
4. Cook the chicken: In a separate pan, sauté the second chopped onion with turmeric and salt. Add the chicken pieces and lightly brown them on both sides over low heat. Add 100 ml water or cover with a lid to let the chicken cook in its own steam for about 1 hour until fully cooked.
5. Combine and simmer: Gently transfer the cooked chicken into the walnut-pomegranate mixture. Stir carefully to avoid breaking the meat. Cover and let the stew simmer on low heat for another 45 minutes to allow the flavors to come together.
6. Optional: Add a small amount of brewed saffron for a richer aroma and color.
7. Serve warm with Persian-style steamed rice (chelow), and enjoy the rich, tangy, and nutty flavor of this ancient dish.