فسنجان

Instructions

1. 1 Heat the oil in a large Dutch oven over medium heat and sauté the diced onion for eight minutes until soft and golden. Season the chicken thighs with salt and pepper, then brown them skin-side down for five minutes.
2. 2 Flip the chicken, add the turmeric, cinnamon, and nutmeg, and stir for one minute until the spices are fragrant and coat the onions and chicken evenly throughout the pot.
3. 3 Toast the finely ground walnuts in a dry skillet over medium-low heat for three to four minutes, stirring constantly, until they release a nutty aroma. Be careful not to burn them, as this creates bitterness.
4. 4 Add the toasted ground walnuts to the pot along with the pomegranate molasses, sugar, and one cup of water. Stir thoroughly to create a smooth sauce that coats the chicken evenly.
5. 5 Bring the stew to a gentle simmer, then reduce heat to low, cover the pot, and cook for ninety minutes, stirring every twenty minutes to prevent the walnut paste from sticking to the bottom of the pot.
6. 6 Uncover the pot for the last thirty minutes to allow the sauce to thicken to a rich, dark brown consistency. The oil from the walnuts should rise to the surface, indicating the stew is properly cooked.
7. 7 Taste and adjust the sweet-sour balance with additional sugar or pomegranate molasses as needed. Serve over saffron-steamed basmati rice, garnished generously with fresh pomegranate seeds.