Fesenjan Persian Chicken Stuffed Buns Recipe | Twisted

Ingredients

• 240ml whole milk, lukewarm
• 2 tsp fast action, dry yeast
• 1 tbsp sugar
• 2 large egg, whisked
• 1 ½ tsp salt
• 500g bread flour
• 80g soft butter
• 1 egg yolk, beaten with a pinch of salt
• 500g walnut halves plus another 50g for the yoghurt dip
• 2 tbsp olive oil
• 8 boneless skinless chicken thighs
• 1 large onion, finely chopped
• 1 tbsp tomato puree
• 1 large carrot, grated
• 250ml pomegranate juice
• 250ml chicken stock
• 150ml pomegranate molasses
• 1 tsp ground cinnamon
• 1 large pinch saffron threads soaked in 1 tbsp hot water
• 1 - 2 tsp sugar
• 1 tbsp flaked sea salt
• 1 large cucumber, finely chopped
• 500g thick Greek style yoghurt
• 2 tbsp each of finely chopped mint and parsley
• 2 garlic cloves, crushed
• to taste dried rose petals
• to taste pomegranate seeds