Fesenjan

Also called Khoresht-e-Fesenjan, this is a Persian inspired dish for special occasions. Traditionally, it is made with duck or pheasant in the province of Gilan in north of the country along the Caspian Sea, where these wild birds make their nests in the swamps. It is a thick, rich, sweet-and-sour dish. Fesenjan improves in flavour if served the next day, as all the flavourings soak up into the meat!

I have prepared this dish with all kinds of meat, and occasionally without any at all. See how I prepare it with chicken below, and experiment with cooking it in your own kitchen!

Nosh-e-Jan | Enjoy!

Fesenjan Ingredients

• 1 Whole Chicken, Cut up into 12 Pieces (Alternatively, 2 – 2½ Lb Boneless Meat)
• 1 Onion, Thinly Sliced
• 3 Tablespoons of Olive Oil
• 1 Cup Walnuts, Toasted and Finely Ground in a Food Processor
• 1 Teaspoon of Salt
• 3 Cups of Pomegranate Juice, or 3 Tablespoons of Pomegranate Molasses
• 2 or 3 Cardamoms
• Half a Cup of Almonds or Cashew Nuts (Optional)

Fesenjan Procedure

• Heat olive oil in a large saucepan over medium heat.
• Add the chicken and onions, and cook for about 15 minutes, stirring occasionally. At this stage, you may add diced aubergine, if you wish.
• Mix in pureed walnuts, salt, pomegranate juice or molasses, and cardamom. Bring to a boil.
• Reduce heat to low, cover, and simmer for 1 to 1½ hours, stirring occasionally.
• If the sauce becomes too thick, stir in ¼ cup of warm water.
• Adjust the seasoning, and simmer for another 10-30 minutes, and serve.