Fesenjān

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1. 1
   Blitz the walnuts in a food processor until fine – you want to get rid of as many chunks as you can. Slowly add 900ml water until you have a watery paste.
2. 2
   Tip the mix into a large saucepan over a medium heat and bring to the boil. Reduce the heat, cover and simmer for 1 hr, stirring often until the walnut oil rises to the surface.
3. 3
   Meanwhile, heat a drizzle of olive oil in a large, deep frying pan over a medium heat and fry the onions until golden, about 5 mins. Add the turmeric and stir for 30 seconds, then add the chicken and season. Cook for 5 mins, stirring until browned all over. Cover and cook for 10 mins more until the juices from the chicken run clear.
4. 4
   Stir the pomegranate molasses into the walnut paste, then taste – add the sugar if you prefer it sweeter. Mix in the spices, if you like, and the spiced chicken and warm over a medium heat for 5 mins until heated through. Scatter with pomegranate seeds and parsley. Serve with rice.