Fesenjān (also fesenjoon) is famous Persian dish, a festive dish often served for important occasions in Iran. Its importance has something to do with the amount of walnuts used to make the rich, flavorful sauce – which are often very costly. Popular in the fall when pomegranates are in season, Persian Jews often served this dish to extended family during Rosh Hashanah. Fesenjān is believed to have originated in the province of Gilan, bordering the Caspian Sea. The area is renowned for its wild duck population, and fesenjān was likely to have originally been made with duck. Now chicken is more common, although you may also find recipes that use lamb.
Pomegranate is both the base of the sauce and as a garnish, although I ironically forgot the bowl of pomegranate arils in the fridge and served it without at supper club! Pomegranate molasses is both sweet and tart, and the ground nuts give the sauce a rich flavor and texture. Almost every recipe I read said this dish is better if left to sit for several hours or even over night. Fesenjān is phenomenal served with chelow – rice prepared with a golden crust created at the bottom of the pot called tadig, infused with lots of saffron and lots of butter (the method is somewhat similar to plov, but with yogurt or sour cream rather than egg). Between the saffron, pomegranate and walnuts, this is definitely a luxury dish – but one that will be sure to please your guests!
Recipe Source: Simply Recipes
1
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Toast and grind the walnuts |
2
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Brown the chickenIn a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking. Use a slotted spoon or tongs to remove the chicken from the pan, set aside. |
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Sauté the onionsAdd a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan. |
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6
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Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender. |
7
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Serve over rice, preferably chelow, and garnish with pomegranate seeds. |