Khoresh Fesenjan (Gilaki style)

Ingredients

• 1 lb shelled walnuts
• 1 cup pomegranate molasses (sour)
• ½ tsp turmeric
• salt
• ½ tsp cinnamon
• ¾ golpar (persian hogweed) or ground dried rose petals
• 3 ½-4 lbs skinless boneless chicken pieces
• ground black pepper

Instructions

1. Place walnuts in a food processor and grind to a paste. Transfer the paste to a medium bowl and cover with 3 cups cold water. Stir well to combine and set aside.
2. Place the pomegranate molasses, turmeric and 2 tsp salt in a large pot or dutch oven over medium heat and stir to combine. Keep a very close eye on it. As soon as the pomegranate molasses starts to bubble (this will happen quickly, you dont want to burn and turn bitter) and comes to a simmer, add the walnut-water mixture. Stir, bring to a gentle boil and keep at a rapid simmer for 5 minutes, until all the ingredients have combined.
3. Reduce heat to low and gently simmer to sauce for 2-3 hours. Add about ¼ cup cold water every 40 minutes or so. You will know its time to add more water as the sauce thickens and the walnut oil rises to the top. Skim off any oils and stir once in a while making sure nothing is sticking to the bottom of the pot. The color of the sauce will start turning from a pale beige to a rich, chocolate brown throughout the process.
4. While the sauce simmers prepare the chicken. Cut the chicken thighs in hale and the breasts into 4 pieces. Season really well w salt and pepper. Set aside.
5. Once the sauce is ready add the cinnamon and golpar or rose petals and pepper to taste. Taste and make adjustments. Maybe a little more pomegranate juice? Hold off on adding more salt bc the chicken will be seasoned w salt. Add the chicken to the sauce, bring the heat up to medium and bring to a gentle boil.
6. Reduce the heat to medium-low and simmer, uncovered, sitrring occasionally, for 45 minutes to 1 hours, until the chicken is cooked through and all the flavors have shared their lifelong secrets.
7. As the stew simmers, taste for additional salt, pepper and pomegranate molasses. The chicken will release a fair amount of juice, thinning out the sauce, but it will thicken if it sits off the heat for a little bit before serving. Alternatively, you can remove the chicken and reduce the sauce to teh desired consistency.