Fesenjan

👨‍🍳 Method

For the Fried onion

1. 1
   Toast the walnuts in a dry skillet over medium heat 5–7 minutes, stirring, until they brown lightly and are fragrant. Set aside.

   ⚙ Dry-Pan ToastingStoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
2. 2
   Heat the oil in a heavy pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for about 15 minutes, stirring, until the onion is translucent and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 4
   Add the chicken pieces and fry 5 minutes, until browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the cinnamon, cardamom, salt and black pepper and stir.
3. 6
   Add the stock, sugar, walnuts and pomegranate juice and bring to a boil.

   Stove
4. 7
   Turn down the heat, cover and simmer 60–75 minutes, until the sauce thickens and the walnuts release their oil.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Serve the stew with salted white rice.