Fesenjan {Persian Walnut Pomegranate Stew}

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The 505

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2 cups walnuts

1 to 1 ½ pounds chicken thighs ( boneless, skinless) or see notes for vegan options

generous pinch salt and pepper

2 tablespoon olive oil plus 1 T butter (divided)

3 cups yellow onion, diced ( 1 ½ onions)

4 cloves garlic, rough chopped

1 teaspoon turmeric

1 teaspoon cumin

1 cinnamon stick (optional)

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground black pepper

orange zest- 3 large strips (½-inch x 2-inch slices -see photos!) use a veggie peeler.

2 cups chicken stock or broth ( or sub veggie)

¼ cup pomegranate molasses or syrup (or make your own- see notes)

2 tablespoons honey or maple syrup

1 ½ teaspoon salt

1 can chickpeas ( drained, rinsed) optional, see notes.

serve with saffron infused rice or Tah Dig ( Persian Rice)

Garnish- chopped Italian parsley and pomegranate seeds

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