Fesenjan: Persian Chicken and Walnut Stew

Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5-7 minutes, stirring occasionally.

Stir in the finely ground walnuts and cook for 5 minutes, stirring constantly to prevent burning. The walnuts will release their oils and become fragrant.

Pour in the chicken broth and pomegranate molasses. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally to prevent sticking.

Return the seared chicken to the pot. Add the sugar, salt, and black pepper. Stir well to combine.

Cover the pot and continue to simmer on low heat for another 45-60 minutes, or until the chicken is tender and the sauce has thickened to your desired consistency. Stir occasionally to ensure even cooking and prevent sticking.

Taste the stew and adjust the sugar, salt, or pomegranate molasses as needed to achieve a balanced sweet and sour flavor profile.

Serve hot, traditionally with basmati rice.