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Fesenjan (Iran)

Name: Fesenjan (Iran)
Total time: 90 min
Yield: serves 4
Ingredients: 4 pieces Chicken; 300g ground Walnuts; 150ml Mélasse de grenade; 1 Onion; 2 tbsp Olive oil; 1 tbsp Sugar

Preparation time: 1 h 30
Servings: serves 4

Ingredients

serves 4

Chicken — to buy4 pieces
Walnuts — to buy300g ground
Mélasse de grenade — to buy150ml
Onion — to buy1
Olive oil — to buy2 tbsp
Sugar — to buy1 tbsp

Preparation

Cook the sliced onion in the oil for 5 minutes until translucent, add the chicken and brown on all sides.
Roughly blend the walnuts then dry-toast them in a pan for 3-4 minutes, stirring constantly — do not let them burn, toasted walnuts give the sauce all its flavour.
Add the toasted walnuts and a little water to the pot, simmer covered for 30 minutes over very low heat so the walnuts release their oil.
Pour in the pomegranate molasses and sugar, mix well and simmer 40 more minutes over low heat, stirring occasionally, until the sauce is thick, glossy and deep brown.
Taste and balance the tartness of the pomegranate with the sugar to your liking, serve with white rice.