Iranian/Persian Fesenjoon (Walnut And Pomegranate Dish) With Rice

• 2 cups Walnuts
• 1 Packed cup of grated (raw) or pureed (cooked) butternut squash or pumpkin
• 2.5 cups water
• 10-12 Dried golden plums (optional)
• 6 pieces Boneless, skinless chicken thighs (all visible fat trimmed)
• 1 Medium onion, minced
• 1 tablespoon Olive oil
• 1/2 cup Pomegranate molasses
• 2-3 tablespoons Brown sugar
• Salt and pepper to taste.

1. Place the walnuts on a baking sheet and roast in a 350-degree oven for 5-10 minutes or until they start to change color. Let cool. This can be done ahead of time.
2. Finely chop the walnuts to a coarse meal in a food processor.
3. Put the walnuts, grated squash or pumpkin, dried plums (optional), and water in a medium pot. Add salt and pepper to taste. Cover and cook over medium heat for 30 minutes. Stir once or twice.
4. Put the minced onions and olive oil in a small pot. Roll the chicken thighs and place them seam-side down on the bed of minced onions. Salt and pepper to taste. Cover and cook over medium heat for 10-12 minutes or until the onions start to caramelize.
5. Add the pomegranate molasses to the walnut sauce. Add brown sugar, one tablespoon at a time, to the desired sweetness. Remove the chicken thighs to a side plate and scrape off the caramelized onions into the walnut sauce. Stir and adjust for the desired saltiness and sweetness. Place the pieces of chicken in the sauce. Cover the pot and simmer over medium low heat for another sixty minutes. If needed, add a tablespoon or two of water. Note: The sauce should not be too thin. If it is thinner than desired, leave the cover off during the last 15-20 minutes of cooking.
6. Serve over parboiled and steamed Basmati rice. Left over khoresht (stew) freezes well.

walnuts, butternut, water, golden plums, chicken, onion, olive oil, pomegranate molasses, brown sugar, salt

Taken from food52.com/recipes/19155-iranian-persian-fesenjoon-walnut-and-pomegranate-dish-with-rice (may not work)