Originally published on Tuesday, 2nd June 2009

 

Fesenjun (Chicken with Walnut and Pomegranate Sauce)

Serves 2-4

To be indicted into an Iranian household is a magical experience, especially as a foreigner. I spend my afternoons cooking lunch with moms and aunties, then we all sit on the floor and eat, talk, sip tea and laugh. Afterwards we either take naps (all the women sleeping in one room - me included!) or I get a lesson in Farsi or in playing the santoor (a beautiful traditional instrument).

At night the men drive me home and serenade me as they walk me through the bazaar to my hotel, their voices echoing up and down the ancient stone arches.

Fesenjun is the essence of Persian cuisine - it has the complex sweet-sour flavours and luscious, rich texture of a ‘khoresh’, the long-simmered stews that Iran is famous for. Pomegranate molasses (known in Farsi as ‘rob-e anor’) can be found in many supermarkets as well is in Iranian and Middle Eastern food stores. The quality and sourness can vary hugely between brands so taste yours and adjust the sugar if yours is too sour. A good fesenjun should taste balanced.

Ingredients

400 grams walnuts
3 tbsp vegetable oil
1 large onion, finely chopped
3 tsp salt
500 grams chicken thighs or duck legs, skinned and boned
500 mls water
150 mls pomegranate molasses
250 mls cold water
1-2 tsp sugar (optional)

Advieh Spice Mix

1/2 tsp black peppercorns
a 2 inch piece of cinnamon bark or stick
2 cardamom pods
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder

Instructions

First make the spice mixture by warming the spices in a dry frying pan over low-medium heat. Toast the spices for 4-5 minutes or until the smell fragrant, then place them in a spice grinder or a mortar and pestle and grind to a fine powder. Stir in the turmeric and set aside.

Place the walnuts in a dry frying pan over medium-low heat and toast them shaking the pan frequently for 5-6 minutes or until lightly golden and nutty smelling. Remove the nuts from the heat and grind them in a food processor or a mortar and pestle to a fine paste.

Warm the oil in a large, heavy pot on medium heat and add the onion. Saute the onion for 5 minutes or until soft, then add the spice mix and salt and stir well to combine. Add the chicken or duck meat and brown them for a few minutes per side until lightly golden. Add the walnuts and water and bring to a simmer. Simmer for 10 minutes.

Stir in the pomegranate molasses and continue to simmer on a very gentle heat for 30 minutes, stirring occasionally. After 30 minutes, add the cold water and simmer for a further 10-15 minutes. The cold water will encourage the oils from the walnuts to rise to the surface which gives a better flavour. 

Taste your fesenjun, if it is too sour (this will depend on the brand of pomegranate molasses that you use) add some of all of the sugar to sweeten it slightly. Remove from the heat and allow to cool slightly. Serve with rice.

Next recipe…

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

In collaboration with Eat Drink Talk