Fesenjan

Ingredients

• 2 lbs chicken thighs or duck pieces
• 2 cups walnuts, finely ground
• 1.5 cups pomegranate molasses
• 1 onion, chopped
• 2 tbsp sugar
• 1/2 tsp cinnamon
• 2 tbsp oil
• Salt and pepper, to taste

Instructions

1. 1Toast ground walnuts in a dry pan until fragrant, then add water to make a paste and simmer 20 minutes, stirring often.
2. 2In a separate pot, heat oil and brown the chicken pieces with the onion.
3. 3Add the walnut paste, pomegranate molasses, sugar, and cinnamon to the chicken.
4. 4Simmer uncovered on low heat for 40-45 minutes, stirring occasionally, until the sauce is thick and deep reddish-brown and the oil rises to the surface.
5. 5Adjust sweetness and tartness with more sugar or pomegranate molasses to taste.
6. 6Serve over steamed basmati rice.

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