Khoresh Fesenjān

Ingredients

• •4 pieces (about 2 lb) bone-in, skin-on chicken thighs
• •2 cups walnuts
• •⅓ cup pomegranate molasses
• •1 large yellow onion, finely diced
• •½ tsp turmeric
• •¼ tsp cinnamon
• •1 tbsp sugar
• •1 tsp salt
• •¼ tsp ground black pepper
• •2 tbsp vegetable oil
• •1½ cups water
• •2 tbsp pomegranate seeds for garnish (optional)

Directions

1. 1Toast walnuts in a dry skillet over medium heat for 5 minutes, then let cool and blitz in a food processor until they resemble coarse breadcrumbs.
2. 2Sauté onion in oil over medium-high heat until golden, about 10 minutes; remove half the onion and set aside.
3. 3Season chicken with turmeric, salt, and pepper; brown on both sides in the same pot, about 6 minutes total.
4. 4Remove chicken and add ground walnuts to the pot; stir for 2 minutes until fragrant.
5. 5Add water, pomegranate molasses, cinnamon, and sugar; stir well and bring to a gentle simmer.
6. 6Return chicken and reserved onion to the pot; cover and cook on low heat for 45 minutes, stirring occasionally.
7. 7Uncover for the last 10 minutes to thicken the sauce — it should be glossy and very dark.
8. 8Taste and balance with a little more pomegranate molasses for tartness or sugar for sweetness.
9. 9Garnish with pomegranate seeds and serve with plain basmati rice.

💡 Pomegranate molasses is available at most large Canadian grocery stores (PC, Metro, Loblaws) in the international aisle, or at any Middle Eastern or Iranian grocery. If the sauce is too tart, add sugar one teaspoon at a time.

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