Fesenjan

• 1/4 cup olive oil
• 2 small onions - sliced thin
• 3 cloves garlic - minced
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 1/2 cups walnuts - finely ground
• 2/3 cup pomegranate molasses or concentrated cranberry juice.
• 2 1/2 cups stock or water
• 2 Tbsp sugar or to taste
• 1 Tbsp salt or to taste
• 1 tsp pepper
• 1 tsp saffron (optional)
• 2 limes - juice of
• 3 - 4 lbs bone in poultry (can use whole chicken cut into 8 pieces removing most of the skin)

1. Heat oil in a large dutch oven. Add onions and saute until wilted and translucent. Add garlic, cinnamon and nutmeg and saute, stirring for another 1 - 2 min.
2. Stir in walnuts, pomegranate molasses, stock, sugar, salt, pepper and saffron if using. Adjust sugar and salt to taste.
3. Bring to a low boil and simmer 30 min.
4. Add the chicken and simmer on low heat for 15 min. with the pot covered.
5. Add lime juice to taste. Continue simmering until chicken is done, approximately 10-15 min. The sauce will thicken and darken during this cooking time and the oil will begin to render out of the walnuts. Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
6. Serve with rice.

Serves: 6-8      Total cook time: 60 min.
Source: Michelle 2008