Fesenjan

Instructions

1. 1

   Pat the chicken dry with paper towels and season generously with salt and pepper on all sides.

2. 2

   Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, brown the chicken for 4-5 minutes per side until deeply golden, then transfer to a plate. Do not cook through; you are only building color.

3. 3

   In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, for 8-10 minutes until the onions are soft and caramelized, scraping up any browned bits from the bottom of the pot.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant. Stir in the turmeric, cinnamon, and cardamom, toasting the spices for 30 seconds to release their essential oils.

5. 5

   Add the ground walnuts and stir constantly for 2-3 minutes, allowing them to toast slightly and darken in color. This deepens their flavor significantly.

6. 6

   Pour in the pomegranate molasses and chicken stock, stirring well to combine and ensure no walnut lumps remain. Return the chicken pieces to the pot, nestling them into the sauce, and add the sugar.

7. 7

   Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially with a lid and simmer for 35-40 minutes, until the chicken is completely cooked through and tender, and the sauce has thickened to a rich, coating consistency. The internal temperature of the chicken should reach 165°F (74°C).

8. 8

   Taste and adjust seasoning with additional salt, pomegranate molasses for tartness, or sugar for sweetness, depending on your preference. Add the cayenne pepper if you prefer more heat.

9. 9

   Transfer to a serving platter and garnish with fresh pomegranate seeds if available and chopped fresh parsley. Serve immediately over steamed basmati rice.