Fesenjan

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A Persian speciality containing pomegranate juice or syrup, chicken and walnuts. It could also be made with duck or minced beef (meatballs).

Ingredients

• 1.3 kgs (3 lb) chicken pieces, on the bone, skin removed - see Jointing a chicken
• 450 g (1lb) ground or well crushed walnuts
• 3 large onions, peeled and thinly sliced
• 3 cups pomegranate juice, or 5 tablespoons of pomegranate molasses/syrup
• Sugar to taste
• Sea salt to taste
• 1/3 cup of vegetable oil

To garnish

• Toasted almond flakes and pomegranate pips

Method

1. Fry the onions in the oil for 4 minutes until soft
2. Add the chicken pieces and fry with the onions until golden brown
3. Add 3 cups of hot water and bring to boil
4. Lower the heat and simmer, covered for 30 minutes, adding more hot water if it starts to dry out
5. Add the salt, ground walnuts and pomegranate juice or syrup (if using pomegranate syrup, add 2 more cups of hot water). Simmer until the chicken is properly cooked, a further 15 to 30 minutes.
6. Add sugar to taste if it's too sour for your liking
7. Sprinkle with toasted almonds and pomegranate pips if using

Serving suggestions

Serve with couscous or plain boiled rice

See also

• Get chicken pieces the economical way, joint the chicken yourself