Dairy-Free & Egg-Free Fesenjan (Walnut & Pomegranate Stew)

Ingredients

• about 680 g Chicken thighs
• 2 cups Ground walnuts
• 1 cup Pomegranate molasses
• 1 large Onion
• 2 tablespoons Olive oil
• 1 teaspoon Turmeric
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Saffron threads
• 4 cups Hot water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the 1 large onion. In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat (about 175°C / 175°C). Sauté the chopped onion until it is softened and looks translucent, about 5 minutes.
2. 2Add the about 680 g of chicken thighs to the pot. Cook them, turning them occasionally, until they are browned on all sides. Once browned, carefully remove the chicken from the pot and set it aside on a plate.
3. 3Add the 2 cups of ground walnuts, 1 teaspoon of turmeric, and 0.5 teaspoon of cinnamon to the pot. Cook for 2 to 3 minutes, stirring constantly, until the mixture smells fragrant.
4. 4Pour in the 1 cup of pomegranate molasses and the 4 cups of hot water. Stir everything together well until it is combined.
5. 5Return the browned about 680 g of chicken thighs to the pot. Bring the liquid to a gentle simmer, then lower the heat to low. Cover the pot and let it cook for at least 1.5 hours, or until the chicken is very tender and the sauce has thickened. Stir occasionally to make sure nothing sticks to the bottom of the pot.
6. 6About 30 minutes before the cooking time is finished, dissolve the 0.25 teaspoon of saffron threads in 2 tablespoons of hot water in a small bowl. Stir this saffron water into the stew.
7. 7Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir to combine.
8. 8Serve the Fesenjan hot over the 4 cups of cooked rice.

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