Fesenjan (Persian Chicken in Walnut-Pomegranate Sauce) with Saffron Rice

Name: Fesenjan (Persian Chicken in Walnut-Pomegranate Sauce) with Saffron Rice
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2½ lb boneless chicken thighs, in large pieces; 2 cups walnuts; ½ cup pomegranate molasses; 1 yellow onion, finely chopped; 2 cups chicken broth; 2 cups basmati rice; a pinch of saffron; parsley, to garnish; 3 tbsp oil; 2 tbsp sugar; ½ tsp turmeric; ½ tsp cinnamon; salt; pepper

DinnerPersian90 minServes 6855 kcal48 g protein

Photo: stringparts · CC BY 2.0 · source

A Persian celebration stew of tender chicken thighs braised in a thick, glossy sauce of ground toasted walnuts and pomegranate molasses: sweet, sour and deeply nutty. Spooned over saffron basmati.

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Ingredients

2½ lb boneless chicken thighs, in large pieces
2 cups walnuts
½ cup pomegranate molasses
1 yellow onion, finely chopped
2 cups chicken broth
2 cups basmati rice
a pinch of saffron
parsley, to garnish

From your pantry: 3 tbsp oil, 2 tbsp sugar, ½ tsp turmeric, ½ tsp cinnamon, salt, pepper.

Instructions

Toast the walnuts in a dry Dutch oven over medium heat until fragrant, 5 minutes. Cool, then grind in a food processor until fine and sandy (stop before it turns to butter).
Season the chicken with salt, pepper and the turmeric. Brown it in 2 tbsp oil in the Dutch oven over medium-high heat, 3 minutes a side; set aside. Cook the onion in the last 1 tbsp oil until golden, 6 to 8 minutes.
Add the ground walnuts and stir 2 minutes, then add the broth and 1 cup water. Bring to a simmer, cover and cook on low for 30 minutes, stirring now and then, until the sauce darkens and the walnuts release their oil.
Stir in the pomegranate molasses, sugar and cinnamon, return the chicken and simmer gently, partly covered, until the chicken is tender and the sauce is thick and dark brown, 30 to 40 minutes. Taste and balance with more sugar or molasses.
Steep the saffron in 2 tbsp hot water, cook the rice and drizzle the saffron over it. Serve the stew over the rice with parsley.

Tip: Molasses brands vary a lot in tartness, so add it in stages and taste. A long, slow simmer is what turns the sauce from beige to the classic deep chocolate color.