Fesenjan (GF, DF, NSF)

(Persian chicken in pomegranate-walnut sauce)

Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day.


Makes 4 to 6 servings

Ingredients:
1/4 cup butter or oil (I use coconut oil)
2 ½ - 3 pounds chicken, cut into serving pieces
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 ½ - 2 cups stock or water
2/3 cup pomegranate juice
1-3 tbsp sugar (I use agave nectar)
Salt and pepper -- to taste

Heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside.

Add the onions to the pot and sauté until translucent.

Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20-30 minutes.

Stir in the pomegranate juice, agave nectar, salt and pepper. Simmer for another 15-20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil. Adjust seasoning and serve with brown rice.

Enjoy!