Khoresh-e Fesenjān

Ingredients

• ¼ cup vegetable oil
  • 2 medium red onions, sliced
  • 1½ lbs chicken thigh meat
  • 1 cup hot water
  • 1¼ cups pomegranate juice
  • 2 cups walnuts
• ½T ground cardamom (optional)
  • 1T ground cinnamon
  • ½ medium butternut squash, seeded and cubed
  • ⅛ tsp saffron powder
  • ½ tsp salt, or to taste
  • fresh pomegranate

To Prepare

1. Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 20 minutes.
3. Preheat the oven to 325 degrees F (162 degrees C).
4. Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a baking dish.
5. Bake, loosely covered, for 2 hours in the preheated oven.
6. Serve with white rice and garnish with fresh pomegranate seeds