A deeply rooted dish of Iranian cuisine where roasted walnuts are simmered for a long time with pomegranate molasses into a dark sauce, and chicken pieces are combined with this sauce. With its sour-sweet balance, it suits special tables alongside rice.
Sauté the grated onion in oil and add the chicken pieces, cooking until the outer surface changes color.
Toast the coarsely ground walnuts in a dry pan for a few minutes, then mix with hot water to get a smooth paste.
Add the walnut paste, pomegranate molasses, sugar, and cinnamon over the chicken and mix.
Cover and cook over the lowest heat, stirring occasionally, until the sauce thickens and the chicken becomes tender. Caution: oil separation is normal; the sauce will come back together as cooking continues.
Important: when walnut sauce first comes to a boil, the oil may separate and rise to the top, this is natural; continuing to cook over low heat brings the sauce back together. Note: pomegranate molasses varies in sourness by brand, add it gradually while tasting. Allergen: contains nuts (walnut).
If you prepare the sauce a day ahead and let it sit in the fridge, the walnut and pomegranate molasses flavors meld thoroughly, and the taste improves noticeably the next day.
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