How to make Fesenjān (Fesenjoon)

Instructions

1. Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here)
2. Place your walnuts in a food processor or blender, and process into a cookie dough-like consistency
3. Dice your onions into a medium or small dice
4. Place your saffron in a mortar and grind it into a powder, then dissolve it in 60ml of hot water
5. Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6. Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7. Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8. Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9. Deglaze the pot with a small amount of water, then add the walnut paste. Mix together to combine and stir constantly for 5 minutes
10. Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11. Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water, and stock
12. Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13. Add your poultry back to the pot, then turn the heat up to high
14. 14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight-fitting lid
15. Allow it to cook for 2 hours (1-hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16. Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17. Add the meat back to the pot, allowing it to warm through, then serve immediately
18. Garnish with pomegranate seeds and parsley, serve with steamed basmati rice