Directions
- 1Dice 2 medium onions and make a fine paste out of both dates and walnuts.
- 2Grind a pinch of saffron then let it steep in 1/4 cup water.
- 3Sauté onions with a generous pinch of salt and 1 teaspoon of turmeric on medium-high heat until translucent.
- 4Add the walnut paste and sauté until the walnut oils start to leach out.
- 5Then add the pomegranate molasses and date paste.
- 6Let that chill out for a bit then add the saffron juice and cover it all in 4 cups of water.
- 7Season with a generous pinch of salt.
- 8Bring to a boil then simmer for at least 2 hours.
- 9Now with like 15 minutes to go, season and sear some chicken legs to get some color.
- 10Then add them to the stew.
- 11Don't forget those brown bits at the bottom.
- 12Cover and simmer for another hour until the chicken is cooked through and the stew is thick enough to cover the back of a spoon.
- 13Serve and garnish with parsley.
Ingredients
- 2 med onions
- 4 dates
- 11 oz walnuts
- 1 pinch saffron
- 0.25 c water
- generous pinch salt
- 1 tsp turmeric
- 0.25 c pomegranate molasses
- 4 c water
- chicken legs
- parsley
Equipment
knifechopping boardfood processormortar and pestlepanwooden spoontongsstrainerfoil
Tips
- This dish is one of my all time faves. It's sweet and rich but balanced from the sourness of the pomegranate. It's a labor of love but well worth it.
- Don't forget those brown bits at the bottom.
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