Fesenjān

Instructions

1. Grind 1 pinch of saffron threads to a powder with a pinch of the salt and steep in 1 tbsp of just-boiled water; set aside to bloom while you cook. Toast 60 g of walnuts in a dry frying pan over medium heat for 4 minutes, shaking the pan, until they smell nutty but have not coloured beyond pale gold.
2. Cool the walnuts completely, then grind them in a food processor in short pulses until they form a fine, damp, slightly oily meal, stop before it becomes a smooth butter, and do not let the machine heat them.
3. Warm 1 tsp of oil in a small heavy-based pot over medium-low heat and cook 1 small finely chopped onion for 8 minutes, stirring, until soft and translucent but not browned. Stir in 0.25 tsp of turmeric and fry for 30 seconds.
4. Raise the heat to medium, season 160 g of chicken thigh with a little of the salt and pepper and brown it with the onion for 2 minutes a side, then lift the chicken onto a plate.