Fesenjan with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Toast the walnuts in a dry skillet over medium heat 5–7 minutes, stirring, until they brown lightly and are fragrant. Set aside.

   StoveFrying 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. 5
   Heat the oil in a heavy pot over medium heat.

   StovePot
3. 6
   Add the onion and fry for about 15 minutes, stirring, until the onion is translucent and deep golden.

   Stove

   💡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. 7
   Add the chicken pieces and fry 5 minutes, until browned on all sides.

   Stove
2. 8
   Add the cinnamon, cardamom, salt and black pepper and stir.
3. 9
   Add the stock, sugar, walnuts and pomegranate juice and bring to a boil.

   Stove
4. 10
   Turn down the heat, cover and simmer 60–75 minutes, until the sauce thickens and the walnuts release their oil.

   StoveLid
5. 11
   Serve the stew with salted white rice.