Chicken Fesenjan

About 3 pounds bone-in chicken thighs and/or drumsticks

Turmeric
salt and pepper
2 onions, sliced thin
3 cups walnuts, ground fine in a food processor
1/2 to 2/3 cup pomegranate syrup
juice of 1 lime or lemon

Makes 6 servings.

Sprinkle chicken pieces with turmeric, salt and pepper, and place in a single layer in a Dutch oven with a tight-fitting lid. Add onions and 1 cup water. Bring to a boil, reduce heat to a simmer and cook, covered, 30 minutes. Remove and refrigerate chicken, reserving cooking juices. (Discard skin and bones if desired.)

Briefly toast ground nuts in a frying pan over high heat until oil begins to render, taking care not to burn them. Add nuts to Dutch oven with reserved cooking liquid. Add 1/2 cup pomegranate syrup. Cook over very low heat, uncovered, for about 2 hours, adding more water or chicken broth if sauce starts to stick. When the walnut oil floats on the top, it is done. The sauce should be dark and thick.

Add the citrus juice. Taste the sauce and add more pomegranate syrup or sugar if you want it sweeter, more lime if you want it more tart. Some cooks add cardamom or cinnamon. Add the chicken to the sauce and simmer 30 minutes, stirring occasionally and adding water or broth if sauce becomes too thick. Serve over basmati rice.