Khoresh-e Fesenjan: Persian Walnut Pomegranate Stew

Ingredients

• 2 cups walnut halves, toasted and finely ground
• 1 cup pomegranate molasses
• 4 chicken thighs (or 1 duck, jointed)
• 2 onions, finely chopped
• 1/2 tsp cinnamon
• 1/4 tsp ground cardamom
• 1 tbsp sugar (more to taste)
• 4 cups water
• 15 threads Raihan Saffron, bloomed
• 3 tbsp oil
• Salt and pepper

Instructions

1. Brown chicken in oil. Remove. Sauté onion until deep golden, 15 minutes.
2. Add ground walnuts. Toast 5 minutes (until oil separates).
3. Add water, pomegranate molasses, cinnamon, cardamom, sugar. Stir. Return chicken.
4. Cover, simmer 90 minutes on low until walnut sauce is thick and dark brown.
5. Stir in saffron bloom. Salt and pepper to taste. Adjust sugar (should be sweet-tart).
6. Serve over chelow.