Fesenjan is believed to have originated in Gilan province, a temperate green swath of land along the Caspian Sea in the north of Iran, where wild ducks are plentiful. Gilanis have a taste for tart, fruity flavors like those in this dish, which has been around in one form or another since the days of the Persian Empire. A cache of inscribed stone tablets unearthed from the ruins of the ancient capital of Persepolis show that as far back as 515 BCE, early Iranian pantry staples included walnuts, poultry and pomegranate conserve. FESENJAN (POMEGRANATE CHICKEN) A classic Persian dish made simple with a few time-saving techniques. Vegan optional and naturally gluten free. Plus, healthy and filling and perfect for gatherings or everyday weeknight meals. Author: Minimalist Baker Recipe type: Entree Cuisine: Persian Serves: 3-4 INGREDIENTS • 1 large yellow onion, diced • 3-4 Tbsp olive oil • 1/4 cup pomegranate molasses (or 1 8-oz. bottle pom juice) • 1.5 cups walnut halves • 2 boneless skinless chicken breasts, cut into 1.5-inch cubes* • 2 cups low-sodium chicken stock* • 2 Tbsp honey • 1/2 teaspoon turmeric • 1/4 tsp sea salt • pinch each cinnamon, nutmeg and black pepper • Optional: 1 cup uncooked white or brown rice (I used jasmine) for serving • Optional: 1 cup pomegranate arils and fresh parsley for garnish INSTRUCTIONS 1. If you dont have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers. 2. Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside. 3. Next, if youre serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Dont open lid until its done. Fluff and set aside, covered. 4. Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally. 5. In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning. 6. Once all the chicken is in the pot, add chicken stock and bring to a boil. 7. Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed. 8. Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.
Posted on: Tue, 07 Oct 2014 03:00:00 +0000
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