Fesenjan (Iranian Special Occasion Dish)

Step 1

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

Step 2

Add onions and sauté until wilted and translucent.

Step 3

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

Step 4

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

Step 5

Adjust sugar and salt to taste.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Serve with plain white rice.

Step 12

NOTES Fesenjan is special occasion food in Iran.

Step 13

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

Step 14

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

Step 15

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

Step 16

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

Step 17

The flavor is roughly the same.

Step 18

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

Step 19

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

Step 20

The bones will give the dish a richer flavor.