Fesenjan

Ingredients

• 400 g Chicken Thigh
• 1 pcs Onion
• 120 g Walnuts
• 80 ml Pomegranate Molasses
• 0.25 tsp Saffron
• 0.5 tsp Turmeric
• 0.75 tsp Black Pepper
• 2 tsp Kosher Salt
• 2 tsp Sugar
• 2 tbsp Butter
• 360 ml Water
• 2 tbsp Parsley

Method

1. Stir {saffron} into a small bowl of near-boiling {water} and let it steep until deeply colored and aromatic.
2. Toast {walnuts} in a dry skillet over medium heat, stirring often for even color, until fragrant and a shade darker without scorching.
3. Pat {chicken_thigh} dry, season with {kosher_salt} and {black_pepper}, then sear in a heavy pot over medium-high heat with {butter} until browned on both sides. Work in a single layer so the surface browns instead of steams.
4. Reduce to medium heat, add {onion} to the pot with a pinch of {kosher_salt}, and cook until deeply golden and sweet. Add {turmeric} for the last moments and bloom until fragrant.
5. Stir in the toasted {walnuts}, then add {pomegranate_molasses}, {sugar}, the saffron liquid, and more {water}. Return {chicken_thigh} to the pot, season again with {kosher_salt} and {black_pepper}, and bring to a gentle simmer.
6. Cover partially and simmer {chicken_thigh} over low heat until tender and the sauce turns glossy and slightly darker, stirring from time to time so the {walnuts} do not catch on the bottom. Taste and adjust with more {kosher_salt} if needed.
7. Uncover and gently reduce over low heat until the sauce coats the spoon. Stir in a small knob of {butter} for sheen, rest briefly, then finish with {parsley} for freshness before serving.