Morgh Nardooni (Persian Pomegranate Chicken)

Ingredients

• 6 chicken thighs (bone-in, skinless)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 fresh pomegranate (seeds)
• 1 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp salt (plus more to taste)
• 1/4 cup pomegranate molasses
• 1 1/4 cup pomegranate juice
• 1 tsp sugar
• 1/2 cup boiling water
• Vegetable oil (or ghee)
• Saffron water, to finish

Directions

• In a large saucepan, add a thin layer of oil over medium-high heat. Brown the chicken until golden on each side, then remove and set aside.
• Reduce heat to medium. Add the sliced onion and caramelize until soft and golden, then stir in the minced garlic.
• Add the tomato paste, turmeric, pepper and salt. Cook about 5 min, stirring until combined.
• Stir in the pomegranate molasses until combined. Add the pomegranate juice, boiling water and sugar.
• Return the chicken to the pan, season with salt, cover and simmer on low 1 hour.
• Add the saffron water and pomegranate seeds. Cook uncovered 10 min more.

Similar in profile to fesenjan, but made without walnuts.