Fesenjoon - cooking recipe

Ingredients

250 g walnuts
125 ml pomegranate molasses
1 tablespoon tomato concentrate
800 g chicken thighs, on the bone skinned
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon cinnamon
2 tablespoons sugar
1 1/4 liters cold water
2 ice cubes
pomegranate seeds (to garnish)

Preparation

In a food processor grind the walnuts until they are extremely fine and have a consistency almost like peanut butter. You can tell the nuts are ready when the crumbs start to stick together like dough.
Place the ground walnuts in a large casserole dish. Add 1 litre of cold water. Bring this sauce to the boil on the stovetop and cook on a high heat for 5 minutes. Reduce to a low heat and leave it to simmer with the lid slightly ajar to let off some the steam. This is the basis of your sauce. Let it simmer on a low heat for 2 hours, stirring occasionally to make sure the walnuts don't stick to the bottom of the dish.
After the walnut sauce has been cooking for 1 hour, add 200ml of cold water and two ice cubes to the pot. The cold water is important as it encourages the walnuts to release their natural oils. Give the sauce good stir then stick the lid back on and leave it to simmer for another hour.
After 2 hours the sauce should have thickened and darkened in colour. Now add the pomegranate molasses, tomato concentrate, cinnamon, sugar, salt and pepper and stir well. Add the chicken pieces. Place the lid on the pot and continue to cook over a low heat for another hour.
After about 50 minutes the chicken will be cooked and the sauce should be a rice, glossy, chocolate colour. Taste the sauce for seasoning. If you prefer it a bit sweeter, add more sugar or, if you want a more sour taste, add more pomegranate molasses. Cook for a final 10 minutes with the lid off so that the sauce thickens around the meat.
Serve with steamed rice and a sprinkle a handful of fresh pomegranate seeds on top to garnish.