Sharon Minkoff

FOOD

Persian Delight – Fesenjan

by

Pomegranate flowers
Pomegranate flowers

I’m actually quite reluctant to share this. I’m tempted to keep it to myself and then serve it at a dinner or a potluck and totally impress you. But the fact is, I didn’t invent it. It’s a very well know Persian chicken recipe called fesenjan, a chicken stew made with pomegranate and walnuts. And it’s sooo good.

You do need one not so well known ingredient: pomegranate molasses It’s not hard to find if you have access to Middle Eastern shops. I know that my friend Liz tried to make her own from pomegranate juice but apparently it didn’t come out the same. It should be very thick and concentrated – like molasses!

pomegranate molasespomegranate molasses

The other important thing about this dish is you have to cook it for the full 2 hours to get the true effect. The sauce should be thick and rich the chicken totally falling apart and barely recognizable as chicken.

So here it is for you to try. I took this recipe from a great blog called Simply Recipes.  Follow the recipe and tell me if it isn’t the most perfect combination of flavours…

Persian chicken with walnuts and pomegranate

FESENJAN

INGREDIENTS

  • 1 to 2 large  onions, chopped, (3 cups)
  • 2 tbs unsalted butter
  • 3 tbs olive oil
  • 5 tbs pomegranate molasses
  • 1/2 pound walnut halves (about 2 cups)
  • 1 kg boneless skinless chicken thighs trimmed of excess fat, cut into medium size pieces, patted dry and salted
  • 2 cups chicken stock
  • 2 tbs plus 2 teaspoons of sugar
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Salt

METHOD

1 First toast the walnuts:  either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted (don’t take your eyes off them!), or spread them out in a single layer on a baking sheet and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, grind in a food  processor or blender. Some people in fact,  claim its better to grind them before toasting.

2 In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

3 Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

4 Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

5 Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

6 Remove from heat and adjust sugar/salt to taste. At this point the chicken should be so tender it just falls apart.

Finish by sprinkling over pomegranate seeds if you have them. I like it also with cilantro. Serve over rice or eat with bread. The bread is great for mopping up the sauce.

 

pomegrantes
The most brilliantly coloured pomegranates I could find.

And while on the subject of pomegranates, here they are now in season and are cascading from trees everywhere. I find them so beautiful; the flame scarlet of the skin quite dazzling. I get so much pleasure from just looking at them that I cant bear to cut into them and spoil their perfect form. But of course I do. I just get hold of more to replace them.

If you have ever struggled with getting the pith away from the jewel like seeds then here’s what do to. You can cut them in half, make some slits then bash them face down to release the seeds Or, even better, scoop everything out and put into a bowl of water. The pith floats and the seeds sink. Voila!  Once you have performed that simple operation you can go ahead throwing them liberally into salads. If you run out of ideas on how to use them, go online and check out the recipes of London based chef, Ottolenghi. His food is wonderful and he finds an excuse to use pomegranate seeds and molasses in all sorts of things. Delish…..!

 

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Comments

  5. Amelia says

    Great post anc great pictures. I already looked about making the pomegranate molasses…. I might try. :-)) becasue not mamy far east shops around here and the recipy is really tempting!!!!

  6. La Casa Rosa says

    It looks delicious….. You know I love absolutely your main dishes from the Middle East…. We need another culinary appointment to share the best of all of us in front of this great food and a good spanish Red Wine…
    Thank’s for the Recipe

  7. Néstor says

    Es sorprendente, las granadas para nosotros los andaluces es todo un símbolo, pero con tus recetas aprendemos algo más, mis limitados conocimientos culinarios, nunca me han llevado a trabajar ninguna receta, lo haré siguiendo tus pasos. Tiene relación esta salsa con la granadina liquida. Las fotos geniales, me encanta las granadas.

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