Fesenjan (Iranian Special Occasion Dish)* 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. Ingredients: 1/4 cup olive oil 2 small onions, sliced thin 3 garlic cloves, minced 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 1/2 cups walnuts, finely ground 2/3 cup pomegranate syrup 2 1/2 cups stock or 2 1/2 cups water 2 tablespoons sugar 1 tablespoon salt 2 teaspoons pepper 1 1/4 teaspoons saffron (optional) 2 limes, juice of 2 1/2-3 lbs bone-in poultry, of choice
How it’s done:
Heat the butter or oil over a medium heat in a large oven. Add the onions and sauté until wilted and translucent. Add the garlic, cinnamon and nutmeg and sauté, while stirring for another 1-2 minutes. Stir in the walnuts, pomegranate syrup, the stock, sugar, salt, pepper and the saffron. (Adjust sugar and salt to taste.) Bring this mixture to a low boil and let it simmer 1/2 hour. Add the chicken and let it all simmer on a low heat for another 60 minutes or more, until the oil seperates from the sauce and swims on top. 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.
Additional tips: 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. Only North Iranian dishes usually include garlic. This dish will be served when you visit an Iranian family. It is just like our american potroast or stew, for example, usually cooked it in the cooler month. There is no right or wrong way to cook it too sour or too sweet. Every Iranian has a different opinion about this dish in regards to and sour or sweet. So eat it the way you like it. Total Time: 2-4 hrs 15 mins Prep Time: 15 mins Cook Time: 2-4 hrs Servings: 6-8
Bon Appetit! *If you don’t want to use a whole chicken, your favourite pieces would be fine too!
Serve with plain white rice.
ISPAHAN 107