Fesenjan with Ground Meat

Step 1

Finely chop the 1 medium onion. Heat 2 tbsp oil in a large pot over medium and cook the onion until soft and golden, about 8 minutes.

Step 2

Add the 1 lb ground beef and 1 tsp salt. Cook, breaking up the meat, until browned and no longer pink, about 10 minutes.

Step 3

Pulse the 1.5 cups walnuts in a food processor until finely ground (like coarse sand). Stir them into the pot and cook for 2 minutes, until fragrant.

Step 4

Add the 0.5 cup pomegranate molasses and 2 cups chicken broth. Stir well, scraping up any browned bits from the bottom.

Step 5

Bring to a simmer, then reduce heat to low. Cover and cook gently for 45 minutes, stirring occasionally, until the sauce is thick and dark, and the oil separates slightly.

Step 6

Chop the 0.5 cup dried apricots and stir them in. Cook uncovered for 10 more minutes, until the sauce coats the back of a spoon.

Step 7

Taste and adjust salt. Serve hot, topped with the 0.5 cup pomegranate seeds.