Fesenjan

🛒 Ingredients

• Chicken thigh, boneless, skinless 120 g · 198 kcal
• Walnuts, ground 50 g · 327 kcal
• Onion, finely chopped 30 g · 12 kcal
• Pomegranate molasses 25 g · 65 kcal
• Vegetable oil 5 g · 44 kcal
• Turmeric powder 1 g · 0 kcal
• Water 69 g · 0 kcal

👨‍🍳 Instructions

1. In a large pot, heat vegetable oil over medium heat. Sauté the finely chopped onion until soft and translucent, about 5-7 minutes.
2. Add the chicken pieces to the pot and brown them on all sides. Stir in the turmeric powder and cook for another minute.
3. Pour in the ground walnuts and stir frequently for 5-7 minutes to lightly toast them, ensuring they do not burn. This step develops their rich flavor.
4. Stir in the pomegranate molasses and water. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 90-120 minutes.
5. Stir occasionally to prevent sticking. The Fesenjan is ready when the chicken is very tender and the sauce has thickened and darkened, with oil rising to the surface.
6. Season with salt to taste and add a pinch of sugar (optional) to balance the tartness of the pomegranate molasses, if desired. Serve hot with Persian steamed rice.