← Nouns Cooking · Lebanese & Turkish

Ingredients

• 300 g Walnuts
• 2 tbsp Olive oil
• 1 large onion, finely chopped
• ½ tsp Ground turmeric
• 1 kg boneless, skinless chicken thighs, halved
• 750 ml Water
• 120 ml Pomegranate molasses
• ½ tsp ground cinnamon (optional)
• 1 pinch Saffron, soaked in 2 tbsp hot water (optional)
• 1 tbsp Sugar (optional)
• 1½ tsp Salt
• 2 tbsp Pomegranate seeds (optional)
• steamed basmati rice, to serve

Method

1. Toast the walnuts in a dry pan over medium heat for 5–7 min, shaking, until fragrant. Cool, then grind in a food processor until they look like damp sand.
2. Heat the oil in a heavy casserole over medium heat and cook the onion for 8–10 min until golden. Stir in the turmeric, then add the chicken and cook for 5 min, turning, until it loses its raw look.
3. Add the ground walnuts and stir for 2 min, then pour in the water. Bring to a simmer, cover and cook gently for 30 min, stirring now and then so nothing sticks.
4. Stir in the pomegranate molasses, cinnamon, saffron and salt. Simmer uncovered for 30–40 min, stirring often, until the sauce is thick and dark brown, the walnut oil pools on top and the chicken is tender and reaches 75°C (165°F).
5. Taste and balance it: add the sugar if it is too sharp, or a splash more molasses if too sweet. Scatter with pomegranate seeds and serve with rice.

Tips

• Walnuts are a tree nut and the heart of this dish, so there is no nut-free version.
• Pomegranate molasses varies a lot in sourness, so add the last spoonfuls gradually.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Delicious Crescent Serious Eats