Fesenjan
Fesenjan is one of Iran's oldest dishes, dating to the Sassanid Empire over 1,500 years ago. It is associated with the northern provinces of Gilan and Mazandaran where walnuts and pomegranates grow in abundance.
Iran's most celebrated stew — chicken or duck in a sumptuous sauce of ground walnuts and pomegranate molasses. Dark, complex, sweet-sour and unlike anything else in world cuisine.
Ingredients
Method
Fry onion in butter until deeply golden. Add chicken and brown.
Add ground walnuts. Stir together 2 minutes.
Add pomegranate molasses, stock, sugar and spices.
Simmer covered on lowest heat for 1 hour, stirring occasionally.
The sauce should be thick and very dark — almost black. Add water if too thick.
Taste and balance sweet and sour with more molasses or sugar.
Serve over white rice garnished with pomegranate seeds.
The sauce must cook long and slow — it darkens dramatically over time as the walnuts and pomegranate caramelise. Do not rush.
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