Fesenjan

Method

Heat oil in a large heavy-bottomed pot and fry the sliced onions over a medium heat until deeply golden and caramelised, approximately 12-15 minutes, stirring frequently. Add the chicken thighs and brown them on all sides for about 8 minutes. Stir in the turmeric, salt and pepper, then add the ground walnuts, pomegranate molasses and water, stirring well to combine. Reduce the heat to low, cover and simmer gently for 45 minutes until the chicken is cooked through and tender. Taste and adjust seasoning as needed. Scatter pomegranate seeds over the dish just before serving. Serve with steamed basmati rice.