Fesenjun (walnut and pomegranate chicken stew)

Instructions

1. To make the Saffron liquid, grind the saffron and sugar using a mortar and pestle, then transfer to a heatproof bowl and stir through the boiling water to bleed the colour. Set aside for 5 minutes, then use wherever a recipe calls for saffron liquid.
2. To make the Fesenjun, blend the walnuts and 1 cup (250 ml) water in a food processor for 3–5 minutes, until a paste forms.
3. Heat the olive oil in a large saucepan over high heat. Add the onion and cook for about 2 minutes, until golden brown. Add the turmeric and black pepper and fry for another minute, then add the
4. chicken and brown for 2 minutes. Add the salt and nutmeg and enough boiling water to just cover the chicken. Reduce the heat to low, cover with a lid and simmer for 25 minutes or until the chicken is cooked through.
5. Add the walnut paste to the pan, increase the heat to medium and cook, stirring frequently, for 10 minutes, taking care not to burn the walnuts on the base of the pan. Add the pomegranate molasses and cook, stirring, for 5 minutes. Add the saffron liquid and sugar and stir until well combined.
6. Transfer the fesenjun to a serving dish and scatter pomegranate jewels and parsley over the top. Serve with zereshk polow.
7. To make the Zereshk polow (Barberry pilaf), fill a large bowl with cold water, add 1 teaspoon of the salt and stir to dissolve. Add the rice and leave to soak for at least 1 hour, then drain. Soak the barberries in a bowl of water for 5 minutes, then drain.
8. Bring a large saucepan of water to the boil over high heat. Add the rice and remaining salt, bring to the boil and cook for 10–15 minutes, until the rice is just soft, but still has some bite (about 80 per cent cooked). Drain.
9. Wipe the pan clean, add 1 cup (250 ml) of the oil and place over low heat. Gently place the flatbread on top of the oil and scatter the crushed walnuts over the bread. Add the rice in an even layer, then cover with a lid and cook for 15 minutes or until the bread is golden and crisp (you’ll have to poke through the rice to check). Remove from the heat.
10. Heat the remaining oil in a frying pan over high heat. Add the pistachios and cook for 10 seconds, then add the drained barberries and cook for 30 seconds. Do not leave for longer than 1 minute, otherwise they will burn. Remove from the heat, add the sugar and stir to combine.
11. Place the sweetened pistachios and barberries in a large bowl and add 2 cups (370 g) of the cooked rice. Stir through the saffron liquid until well combined and the rice is golden yellow.
12. Transfer the remaining rice to a serving plate and pile most of the saffron rice on top. Position the crispy bread on top of the saffron rice, then finish with the remaining saffron rice.