Also known as fesenjan, this Iranian dish of chicken braised in walnut sauce is at once piquant and comforting. The secret? Pomegranate molasses. The quantity here is a guide – add more to the pot and the dish will come out sweet and tart, or use it like you would lemon juice, seasoning at the end to cut the richness.
Want more fragrant dishes bursting with nuts, spices and herbs? Check out our collection of Middle Eastern recipes.