Fesenjan
The walnut-pomegranate splendour: chicken (or duck) braised in a ground-walnut and pomegranate molasses sauce until it turns near-black and glossy. Ingredients: walnuts, chicken or duck, pomegranate molasses, onion, turmeric, sugar (to balance), salt, saffron rice to serve.
What it is
The walnut-pomegranate splendour: chicken (or duck) braised in a ground-walnut and pomegranate molasses sauce until it turns near-black and glossy. Ingredients: walnuts, chicken or duck, pomegranate molasses, onion, turmeric, sugar (to balance), salt, saffron rice to serve. Recipe: 1) Toast and grind walnuts fine; simmer in water until their oil rises. 2) Brown the chicken; add to the walnuts with onion and turmeric. 3) Add pomegranate molasses; braise 2 hours, stirring, until dark and thick. 4) Balance sweet and sour to taste. Serve: over chelow rice at weddings and Yalda night feasts. Flavor: tangy, nutty, profound — sweet-sour at its most elegant. History: from the Caspian provinces of Gilan and Mazandaran, where walnuts and sour pomegranates abound; fesenjan graced Sassanian-era banquet lore and never left the festive table. See also: Ghormeh Sabzi, Tahdig.
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