Fesenjan [Iran]

Ingredients :

¼ up olive oil

2 small onions, sliced thin

3 garlic cloves, minced

½ teaspoon cinnamon

¼ teaspoon nutmeg

2 ½ cups walnuts, finely ground

²/₃ cup pomegranate syrup

2 ½ cups stock or 2 ½ cups water

2 tablespoons sugar

1 tablespoon salt

2 teaspoons pepper

1 ¼ teaspoons saffron(optional)

2 limes, juice of

2 ½ - 3 lbs bone-in poultry, of choice

Steps :

§    Heat butter or oil over medium heat in a large Dutch oven.

§    Add onions and sauté until wilted and translucent.

§    Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.

§    Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.

§    Adjust sugar and salt to taste.

§    Bring to a low boil and simmer 1/2 hour.

§    Add chicken and simmer on low heat another 30-60 minutes.

§    Halfway through the cooking time, add the lime juice to taste.

§    The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.

§    Add water or stock if necessary to prevent the sauce from thickening too much and scorching.

§    Serve with plain white rice.

§    NOTES Fesenjan is special occasion food in Iran.

§    It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.

§    It is a thick, rich, sweet-sour dish that improves in flavor the next day.

§    Pomegranate syrup is available in most Middle Eastern and health food stores.

§    If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.

§    The flavor is roughly the same.

§    You can use a whole bone-in chicken if you like.

§    Cut it into 8 serving pieces and remove most of the skin.

§    The bones will give the dish a richer flavor.

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