Khoresh Fesenjan — Chicken in Walnut & Pomegranate

Grind the walnuts to a fine, damp meal in a food processor. Toast them dry in a wide pot over low heat for 3 to 4 minutes, stirring constantly, just until they smell warm and nutty — do not let them colour past pale gold.

💡 Low heat and constant stirring — ground walnuts scorch in seconds, and burnt walnut is bitter all the way through.

Pour in about 1 litre of hot water, stir smooth, and bring to a gentle simmer. Let the walnuts cook, half-covered, for 30 minutes, stirring often so nothing catches on the base.

Meanwhile, fry the grated onion in the oil until soft, then brown the chicken pieces with it. Slide the chicken into the walnut pot along with the cinnamon and saffron.

Stir in the pomegranate molasses, sugar and salt. Simmer very gently, half-covered, for 1 hour, stirring every 10 minutes or so.

💡 It will look thin and grey-brown at first and slowly darken. Stir regularly — the walnut settles and burns easily, and a scorched base taints the whole pot.

When the sauce is thick, glossy and dark, with walnut oil pooling on the surface, taste it. Adjust with more molasses for sourness or sugar for sweetness until it sits in a rich sweet-sour balance.

Rest for 10 minutes, then serve over plain saffron rice. The colour should be almost mahogany — that darkness is where the deepest flavour lives.