Fesenjan

Method

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1. 1Toast the walnuts in a dry pan over medium heat, stirring often, for 5-6 minutes until lightly browned and fragrant. Once cool, grind them in a food processor until very fine and oily, like damp sand.
2. 2Put the ground walnuts in a pot and stir in the water. Bring to a boil, then simmer on the lowest heat, lid ajar, for 1 hour, scraping the bottom occasionally, until thick, brown and the oil rises to the surface.
3. 3Meanwhile, heat the oil in a wide pan and cook the onion for 8-10 minutes until golden. Stir in the turmeric for 30 seconds.
4. 4Season the chicken with salt and pepper, add it to the pan and brown lightly on all sides for 6-8 minutes.
5. 5Stir the pomegranate molasses, 1 tbsp sugar and the cinnamon (if using) into the walnut sauce. Add the chicken and onions.
6. 6Simmer, lid ajar, for another 45-60 minutes, stirring now and then. It's ready when the sauce is the color of dark chocolate, walnut oil glistens on top and the chicken is fork-tender; add a few spoonfuls of hot water if it gets too thick.
7. 7Taste and balance: add a little more sugar if it's too sour, or a spoonful of molasses if it's too sweet. Garnish with pomegranate seeds and serve with chelow.