Nancy Leson's Fesenjan

    Serves 4

    For the chicken
    8 bone-in chicken thighs (about 2 pounds)
    4 tablespoons olive oil, divided
    EITHER
      ¼ teaspoon ground cinnamon
      ¼ teaspoon ground cumin
      1 teaspoon kosher salt
      ¼ teaspoon ground black pepper
    OR
      1 tablespoon Moroccan seasoning

    For the sauce
    2 cups walnuts, finely ground (GRIND FIRST)
    2 tablespoons olive oil
    2 cups diced onion (1 onion)
    ¼ teaspoon saffron dissolved in 1 tablespoon hot water
    ½ cup pomegranate molasses stirred into 2 cups warm water

    NOTES:

    You need the very thick molasses for this recipe, not the runny stuff
    Although this recipe calls for cooking the chicken in the sauce, I have
    had good luck just mixing poached & pulled chicken with the sauce. If
    you will be using the meat from a whole chicken, double the sauce recipe.
    You don't have to use the same pan to do the walnuts and onions.
    It is important to first grind then toast the walnuts.

    Preheat the oven to 450 degrees. Pat the chicken dry. In a small bowl, mix
    the cinnamon, cumin, salt and pepper with 2 tablespoons olive oil. Rub the
    spice mixture over the chicken. Set aside.

    Grind the saffron with a scant pinch of sugar, then mix with a tablespoon of
    hot water and let sit to dissolve.

    In a large (dry) pan, toast the ground walnuts over medium-low heat,
    stirring and keeping a watchful eye until they begin to brown (about 5
    minutes). Remove to a bowl and set aside.

    Wipe out the pan, heat 2 tablespoons olive oil and sauté the onions over
    medium heat until lightly brown (6 to 8 minutes). Stir in the saffron water
    and diluted pomegranate molasses. Add the walnuts and cook, stirring
    frequently, until the sauce thickens substantially (about 20 minutes).

    In a large ovenproof skillet (I use a 12-incher) heat 2 tablespoons olive
    oil until hot but not smoking. Arrange the chicken, skin side down, in a
    single layer and cook over medium-high heat, turning once, until the skin is
    brown and just beginning to crisp (about 8 minutes total). Carefully spoon
    the fat from the pan and discard.

    Pour the sauce over the chicken and place the skillet in the oven. Cook for
    25 minutes. Serve with basmati rice.

    Nan-e Barbari
    Persian flatbread

    A defining characteristic of the barbari is that its surface is spread with
    roomal, a flour and water paste, before baking, which puts a layer of
    moisture directly on the bread. This ancient breadbaking technique isn’t
    seen much anymore, since steam ovens are common in bakeries. This recipe
    lets you create a bread with a great crust without having to introduce steam
    into the oven.

    2 cups (450 g) lukewarm water
    2 1/4 teaspoons active dry yeast (1 envelope)
    4 cups (510 g) bread flour, plus more for shaping
    2 teaspoons kosher salt
    canola oil
    2 teaspoons all-purpose flour
    1/2 teaspoon sugar
    1/3 cup (80 g) cool water
    1 teaspoon nigella seeds (aka black onion seeds)
    1 teaspoon sesame seeds

    Servings: 6 TO 8, makes 2 (14 × 5-inch) loaves

    Stir together the water and yeast in a stand mixer fitted with a dough hook.

    Add the bread flour and salt and mix on low speed until the flour is
    integrated. Increase the speed to medium-high and mix until the dough is
    elastic, about 6 minutes. The dough should be cleaning the sides of the
    bowl. Coat the inside of a large bowl with canola oil and transfer the dough
    to it. Cover the bowl with plastic wrap or put the whole bowl in a large
    plastic bag and let rest at room temperature until the dough is softer than
    a firm balloon, is supple, and holds an indentation when pressed lightly,
    about 1 hour.

    Turn the dough out onto a lightly floured work surface. Divide the dough in
    half (each piece should weigh about 490 g). Gently form each piece into a
    rectangle and perform a log roll. Loosely cover the pieces of dough with
    plastic wrap or a plastic bag and let rest at room temperature until the
    dough has risen and is supple, about 30 minutes.

    Meanwhile, combine the all purpose flour, sugar, 1/2 teaspoon canola oil,
    and the water in a small saucepan. Cook the flour paste over medium heat,
    whisking, until bubbles form around the edges and it becomes thick and
    opaque, about 2 minutes. Set aside to cool.

    Put a pizza stone on the lowest rack of the oven and preheat to 450°F/235°C.
    Let the stone heat up for at least 30 minutes.

    Line the back of a baking sheet with parchment. Put one piece of dough on
    the parchment; leave the other covered and in a cool place. Gently pulling
    the ends and pressing down on the dough, extend it into a 14 × 5-inch/35 ×
    13 cm rectangle. Using your fingers, press 5 deep lengthwise ridges into the
    dough being sure not to break the dough. Rub half of the flour paste over
    the surface and sprinkle with half of the nigella and sesame seeds.

    Slide the dough and parchment onto the hot stone and bake until the bread
    has puffed up and is golden brown, about 18 minutes. Transfer the loaf to a
    wire rack, dispose of the parchment, and repeat the process to make the
    second