2 large onions, diced

1 tbsp flour

600g walnuts, finely ground in food processor

8 bone-in skinless chicken thighs

salt and pepper

5 cups cold water

3 tbsp sugar

2 cups pomegranate molasses

seeds from 1 pomegranate, to serve

 

Fry onions in oil.

In another pan, toast flour until beige, add ground walnuts and cook through.

Once the onions are browned, season chicken with salt and pepper, increase the heat on the onion pan, and add the chicken to it and sear both sides.

Add water to the walnut pan, stir, cover, and simmer for 1 hour over low-medium heat.

Add sugar and pomegranate molasses to the walnuts, stir 1 minute, then add the chicken and onions to the walnut-pomegranate mixture, cover, and cook for 2 hours, stirring occasionally.

Serve with pomegranate seeds.

 

Source: Persiana by Sabrina Ghayour