Fesenjan

Grind the walnuts into fine crumbs, almost to a paste, but don't overheat them in the processor.

Dice the onion finely. Heat the oil in a heavy pot, sauté the onion for 6–8 minutes until soft, add the chicken thighs, turmeric, black pepper and salt, and brown the meat on both sides for 8–10 minutes.

In another pot (or the same one), combine the ground walnuts with water, bring to a gentle simmer, and cook over the lowest heat for 45 minutes, stirring occasionally so the walnuts don't stick.

Add the pomegranate sauce and sugar to the walnut base, stir, and heat through for 5 minutes. Taste: fesenjan should be distinctly sweet-and-sour, so adjust only the amount of sugar if needed.

Transfer the browned chicken thighs into the walnut-pomegranate sauce along with the onion and the juices from the pot. Cover with a lid and simmer over the lowest heat for 45–60 minutes, until the chicken is tender and the sauce has darkened and thickened.

If the sauce thickens before the chicken is done, add 50–100 ml of hot water; check the salt and black pepper at the end.

Remove the pot from the heat, let the dish rest for 10 minutes, and serve fesenjan hot.