Khoresh-e-fesnjoon is a Persian dish traditionally made by cooking chicken in a rich walnut pomegranate molasses sauce. Here is my unorthodox version made by fresh pomegranate juice and turkey legs. Contrary to the traditional stewed version and to make the stew, I braise turkey legs in a pomegranate walnut sauce. Furthermore, I brine the chicken for 24 hours to maximize the flavor.
2 turkey legs (about 4 pounds or 2 kg)
1 TBSP salt
1 TSP white pepper
½ TSP ground cardamom
2 large yellow onion, finely julienned
½ cup sour orange juice (or lemon), freshly squeezed
1 1/2 cup pomegranate juice
3.5 Oz (100 gr) of walnut meal (about a cup)
Pinch of saffron
Bake covered for 90 minutes. Remove the foil and bake for another 30 minutes or until the legs are golden brown and the sauce is thick and rich. Garnish with toasted walnut or pistachio and serve with Persian rice.