Khoresh-e Fesenjan ba Morgh (Chicken in Walnut and Pomegranate Stew)

Ingredients

• 600 g chicken thigh fillets
• 250 g walnuts
• 4 tbsp pomegranate molasses
• 1 onion, finely chopped
• 0.5 tsp ground turmeric
• 2 tbsp vegetable oil
• 300 ml chicken stock
• 2 tbsp pomegranate seeds

Method

1. 1

   Blitz the walnuts in a food processor to a coarse rubble, then toast them in a dry frying pan over a medium heat for 3-4 minutes, stirring, until they smell nutty. Set aside.

2. 2

   Heat the vegetable oil in a large pan and fry the onion for 5 minutes until soft, then stir in the turmeric and cook for 1 minute.

3. 3

   Add the chicken thigh fillets and brown for 5 minutes, turning once.

4. 4

   Stir in the toasted walnuts and chicken stock, bring to a gentle simmer, cover and cook for 30 minutes.

5. 5

   Stir in the pomegranate molasses and simmer uncovered for a further 15 minutes until the sauce is thick and glossy and the chicken is cooked through with no pink remaining.

6. 6

   Taste and add a little more pomegranate molasses if you want more tang, then scatter with pomegranate seeds and serve with basmati rice.