Step 1: In the side pot, saute diced onion until golden, then add the chickens, salt, and red pepper. Saute the chickens along with the onion just for a couple of minutes to get white color. Add 2 cups of boiled water and let it cook until you have soft, moist meat.
Tip: If you’re using a pressure cooker, you should only add 1 cup of boiled water.
Step 2: Saute the ground walnuts with oil in the main pot. For this part, low heat is required since ground walnuts burn easily. Add 2 cups of boiled water and let it simmer for at least 2 hours. The walnut is going to release its natural essence, which is going to make our dish rich and buttery.
Step 3: Now, you need to choose if you want the chicken boneless or not. If you are preparing it for a dinner party, it’s better to keep the bones intact. A chicken thigh covered in Fesenjan sauce gives the dish a well-needed elegant look. Now it’s time to add the chicken, pomegranate molasses, and saffron to the main pot, mix it a little bit, and let it cook for a half-hour.
Step 4: The final stage starts by tasting the sauce; if it is too sour, you can add some sugar to balance the taste.
Note: the dish must have some broth to avoid having a caramelized sauce. If your Fesenjan looks near caramelization, add ⅓ cup of boiled water.