Khoresh-e fesenjan

This koresht is a traditional Persian stew that combines bold flavors for a unique flavor. Fesenjan (or fesenjoon) is a thick, creamy sauce made with ground walnuts and pomegranate molasses that has a nutty, sour, and sweet flavor that varies depending on which molasses are used.

Fesenjoon is a native of the lush northern Iranian hills and coast, where pomegranate and walnut trees thrive. This stew braises bone-in chicken thighs in a mixture of toasted walnuts, pomegranate juice, and pomegranate molasses, taking its flavor cues from the land. The sauce thickens and darkens as it cooks, becoming a shade of dark brown similar to mole poblano. To keep it from becoming too sticky and syrupy, you'll need to thin it out with water. The pomegranate's sweet and sour flavors, combined with the stew's silky texture from the walnuts, make it one of the most elegant dishes in Persian cuisine.

It can be made with a variety of meats, including duck (in northern Iran), chicken, or meatballs, as I had it when I was younger. It is served in a separate dish with saffron rice, as with all koreshts.

Ingredients

• 1 pound walnut pieces (about 4 cups)
  
• 6 to 8 bone-in chicken thighs (about 2 1/4 pounds)
  
• 1 teaspoon ground turmeric
  
• Fine sea salt and freshly ground black pepper
  
• 3 tablespoons olive oil
  
• 1 yellow onion, thinly sliced
  
• 4 cups cold-pressed pomegranate juice
  
• ¼ cup good-quality pomegranate molasses, plus more as needed
  
• ¼ teaspoon crumbled saffron threads
  
• 1 to 2 teaspoons granulated sugar (optional)
  
• Pomegranate seeds, for garnish
  
• Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
  
• Mast-o Khiar or plain yogurt, for serving
  
• Salad-e Shirazi, for serving

Instructions

• Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
• Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
• Preheat a large Dutch oven or other heavy-bottomed pot over medium-high heat. When the pot is hot, add the oil and carefully lay the chicken thighs in a single layer in the pot. Brown the chicken in batches if necessary to ensure there is enough space between the pieces for steam to escape. Cook until browned on both sides, 3 to 4 minutes per side, flipping halfway through. Take the chicken out of the pot and set it aside. Add onion to pot with a pinch of salt and cook, stirring occasionally, for 16 to 18 minutes, or until soft and golden brown.
• Add in the walnut paste and the remaining pomegranate juice. Season to taste with salt and cover partially with a lid. Cook for about 2 hours on low heat, stirring frequently. Stir in 1/4 cup water if the sauce starts to stick. As the sauce cooks, it will thicken and change color, turning a deep, dark brown that resembles mole poblano.
• Taste the sauce after adding the saffron. As needed, season with salt, pepper, and pomegranate molasses. If the sauce is too tart, add up to 2 teaspoons sugar to bring it back to life.
• Add the chicken to the sauce and cook for 45 minutes, uncovered, or until it falls off the bone. Stir frequently; the sauce should be thick but not so thick that it sticks to the bottom of the pot; if necessary, add a splash of water to prevent burning. Skim any walnut oil that has accumulated on top of the stew with a large spoon. Season to taste with salt and pepper, then transfer to a serving dish and top with a sprinkling of fresh pomegranate seeds. Serve with Persian rice, mast-o khiar, and Shirazi salad, if desired.