RCI-MT.004.0381.001
Fesenjan
I had this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the taste sublime. Fesenjan is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- onions2 smallsliced thin
- garlic3 clovesminced
- ½ teaspoon
- ¼ teaspoon
- walnuts2½ cupsfinely ground
- pomegranate syrup <ref>Pomegranate syrup is available in most Middle Eastern and health food stores. If it is unavailable⅔ cupyou can use an equal amount of frozen, concentrated cranberry juice. The flavor is roughly the same.</ref>
- 2½ cups
- 2 tablespoons
- 1 tablespoon
- 2 teaspoons
- 1¼ teaspoons
- limes2 unitjuice of
- – 3 lbs bone-in poultry2½ unitof choice
Method
1
Cut the poultry into 2-inch pieces, removing excess fat and skin if desired. Pat dry with paper towels to promote browning.
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the poultry pieces on all sides until golden, approximately 10–12 minutes total. Transfer to a plate and set aside.
12 minutes
3
In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.
9 minutes
4
Add the minced garlic, cinnamon, and nutmeg, stirring constantly for 1–2 minutes until fragrant.
5
Stir in the ground walnuts and cook for 2–3 minutes, stirring frequently to prevent sticking and burning.
6
Pour in the pomegranate syrup and stock or water, scraping up any browned bits from the bottom of the pot. Add the sugar, salt, pepper, and saffron if using.
7
Return the browned poultry to the pot, nestling the pieces into the sauce. Bring to a simmer, then reduce heat to low, cover partially, and cook for 35–40 minutes until the poultry is tender and cooked through.
38 minutes
8
Stir in the lime juice just before serving. Taste and adjust seasoning with additional salt, pepper, or pomegranate syrup as needed.
9
Transfer the fesenjan to a serving dish, ensuring the sauce is evenly distributed over the poultry. Serve hot with steamed rice or flatbread.