Fesenjan

Method

1. Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then transfer to a food processor and grind them into a fine paste.
2. In a large heavy-bottomed pot, sauté the onion over medium heat for 5-7 minutes until softened and golden.
3. Add the chicken pieces to the pot along with the turmeric and cinnamon, and cook for 5 minutes, turning the chicken to coat it evenly in the spices.
4. Stir in the ground walnut paste and pomegranate molasses, then add enough water to create a thick, stew-like consistency.
5. Reduce the heat to low and simmer the fesenjan uncovered for 25 minutes, stirring occasionally, until the sauce deepens to a rich dark brown and the chicken is cooked through.
6. Adjust the balance of the sauce by adding a little more pomegranate molasses if a sharper tang is desired, then serve hot.