Back to 8 servings 4 cups walnuts, finely ground to a sandy texture, not walnut butter 8 pieces bone-in chicken thighs, about 2 pounds, skin removed 0.5 teaspoon ground turmeric 0.5 teaspoon ground cinnamon, optional 1 large onion, finely diced 3 tablespoons olive oil, divided 6 cups water, divided 1 cup pomegranate molasses, unsweetened; plus more to taste 1 pinch saffron threads, ground and bloomed in 1 tablespoon hot water 2 tablespoons sugar, optional, to balance sourness 1 teaspoon fine sea salt, plus more to taste 0.25 teaspoon freshly ground black pepper 0.5 cup pomegranate seeds, for garnish
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1 Step 1: Grind the walnuts in a food processor, pulsing until sandy and just beginning to clump. Stop before they turn into butter.2 Step 2: Toast the ground walnuts in a dry nonstick skillet over medium heat, stirring constantly, for 3 to 5 minutes until fragrant. Transfer to a bowl and watch closely so they do not burn.3 Step 3: Season the chicken with turmeric, salt and pepper. Sear in 2 tablespoons hot oil over medium-high heat, about 4 to 5 minutes per side until golden. Set aside.4 Step 4: In the same pot, cook the diced onion in the remaining tablespoon of oil over medium-high heat until golden and beginning to caramelize, about 5 to 8 minutes. Stir in the cinnamon.5 Step 5: Add 3 cups water and the seared chicken to the pot. Bring to a boil, reduce to low, cover and simmer for 10 to 30 minutes until the chicken is partly cooked through.6 Step 6: Stir the toasted walnuts into the simmering liquid with the remaining 3 cups water. Cover and simmer on low for about 1 hour, stirring every 15 minutes and scraping the bottom, until the sauce thickens and darkens with a layer of walnut oil on top.7 Step 7: Stir in the pomegranate molasses and the bloomed saffron water. Simmer uncovered on low for 30 to 45 minutes, stirring occasionally, until the chicken is fork-tender, the sauce is deep brown and thick, and the chicken is cooked through to 165°F (74°C).8 Step 8: Taste and adjust: add salt, pepper, more pomegranate molasses for tartness, or sugar for sweetness. If the sauce is too thick, add a splash of water.9 Step 9: Rest off the heat for 5 minutes so the oil rises to the surface, skim if desired, then transfer to a serving bowl. Scatter with pomegranate seeds and serve hot over basmati or saffron rice.getsaucepan.com/r/4133c70c-ae06-5c04-a81e-f44d3a0bebb6
Cook this in Saucepan Fesenjan (Persian Walnut and Pomegranate Chicken Stew) as one big step at a time. Hands free, with timers that ring.
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