Fesenjan

Method

1. Heat oil in a pot and sauté onions until golden.
2. Add turmeric and chicken thighs; brown lightly on all sides.
3. Stir in ground walnuts and enough water to cover chicken partially.
4. Simmer on low heat for 45–60 minutes, stirring occasionally to prevent sticking.
5. Add pomegranate molasses and sugar; continue simmering until sauce thickens.
6. Season with salt and pepper, serve hot with steamed rice.