Th most delicious Persian stew
- walnut halves
- bone-in chicken thighs
- ground coriander
- ground cinnamon
- kosher salt
- finely ground black pepper
- 100% unsweetened pomegranate juice
- packed light brown sugar
- olive oil
- unsalted butter
- yellow onions
- roughly chopped toasted walnuts for garnish
- pomegranate seeds for garnish
- Roughly chopped fresh Italian parsley for garnish
- Steamed Rice or other grain for serving
- Heat the oven to 375°F and arrange a rack in the middle. Spread the walnuts on a rimmed baking sheet, and toast until golden and toasted smelling, about 8 to 10 minutes. Remove from oven until cool enough to handle then pulse in a food processor until ground into a fine meal.
- Meanwhile, use a paper towel to pull off any skin and any excess fat from the chicken thighs. Mix together the coriander, cinnamon, 1 1/2 teaspoons of the salt, and 1/2 teaspoon fresh ground black pepper and rub into the chicken thighs.
- Combine the pomegranate juice and brown sugar in small saucepan. Bring to a boil and let cook until reduced by half, about 30 minutes. When the juice is reduced, remove from heat and set aside.
- Meanwhile, begin cooking the chicken. Heat the butter and oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. When the butter foams, add chicken to the pan, working in batches, so it’s in a single layer and not crowded. Cook chicken until it’s golden brown on both sides, about 2 minutes per side, or until golden and seared. Remove the chicken from the pan and set aside. Repeat with remaining chicken.
- Remove and discard all but 1 tablespoon of the oil mixture from the pan. Add onions to the pan, reduce heat to medium, season with remaining 1 teaspoon of the salt, and stir to coat. Cook, stirring occasionally, until onions are golden brown, about 5 minutes.
- Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Cook on low heat for 1 hour, stirring every 5 minutes to prevent the walnuts from sticking to the bottom of the pan. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender.
- Remove from heat and adjust sugar and salt to taste. Serve over grains and garnish with walnuts, pomegranate arils, and parsley.
By Samira Pardis