Fesenjan

Preparación

1. mezclar4 min
   walnuts finely ground but not oily paste
   Process the walnuts until very fine. Fine particles release oil and thicken the stew; large pieces leave the sauce thin and pebbly.
2. cocer a fuego lento45 min
   walnut sauce darkening and visibly oily at edges
   Soften onion in oil with turmeric, add ground walnuts and water, and simmer gently. Stir frequently as the sauce thickens so the walnut solids do not scorch on the bottom.
3. brasear45 min
   chicken tender and sauce spoon-coating
   Stir in pomegranate molasses and chicken and braise gently until tender. The sauce should become dark, glossy and thick enough to cling to the meat rather than run like broth.
4. mezclar5 min
   sweet-sour balance tastes rounded
   Taste only after the sauce has reduced, then add sugar a little at a time if the pomegranate is aggressively sour. Brands vary widely, so final balance is a tasting decision rather than a fixed sugar dose.