Fesenjan - Middle Eastern Recipe

Fesenjan

🌍 Middle Eastern, Gilan and Mazanderan provinces, Northern Iran Difficulty: ●●●○○

Fesenjan is believed to be one of the oldest Persian dishes in continuous use; archaeologists found walnut-pomegranate residue in Hasanlu ruins dating to 1000 BCE.

Ingredients

• 1 kg chicken pieces (or duck) or 600 g lamb meatballs
• 300 g walnut halves, finely ground in food processor
• 4 tbsp pomegranate molasses (adjust to taste — sweet vs sour preference varies by region)
• 1 tbsp honey or sugar (for sweeter version)
• 1 large onion, diced
• ½ tsp turmeric
• ½ tsp cinnamon
• ¼ tsp saffron dissolved in hot water
• 3 tbsp vegetable oil
• 400 ml water
• Salt and pepper

Method

1. Toasting — Toast ground walnuts in dry pan, stirring constantly, until fragrant and slightly darkened, about 5 minutes. Watch carefully to prevent burning.
2. Frying — Fry onion in oil until golden; add turmeric. Add chicken and brown lightly.
3. Adding — Add toasted walnut paste; stir to coat everything.
4. Adding — Add water; bring to simmer.
5. Stirring — Stir in pomegranate molasses and saffron.
6. Covering — Cover; simmer on very low heat for 1 hour, stirring occasionally. The walnut oils will rise to the surface.
7. Tasting — Taste and adjust sweet-sour balance with honey or more molasses.
8. Saucing — Sauce should be thick, dark, and intensely flavoured.
9. Serving — Serve over rice.

Tags: chicken pieces or 600 g lamb meatballs, walnut halves, pomegranate molasses, honey or sugar, onion · Source: Brittani's Almanac