Fesenjan (Persian chicken in pomegranate-walnut sauce)

http://www.whats4eats.com/poultry/fesenjan-recipe

Fesenjan

• Iran
 
• Poultry
 
• Chicken
 
• Pomegranates
 
• Walnuts
 
• Ramadan
 
• Braising
 
• Fall
• Winter

(Persian chicken in pomegranate-walnut sauce)

Fesenjan, also known as khoresht-e fesenjan orfesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day.

Image  by stringparts

4 to 6 servings

Ingredients

• Butter or oil -- 1/4 cup
• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Onions, thinly sliced -- 2
• Walnuts, finely ground in a food processor -- 2 cups
• Stock or water -- 1 1/2 to 2 cups
• Pomegranate syrup or molasses -- 2/3 cup

[How to Use Anardana

Anardana is used in Indian and Persian cuisine as a souring agent, much like sumac or amchoor. Slow air drying makes it more molasses-like than fresh pomegranate, so it adds depth of flavor as well as brightness. While other sour spices are best as finishing touches, anardana can enrich a sauce or braising liquid for as long as you like, and it only gets better with time. Slow cooked with chicken legs or lamb, the result is rich and profound.

Many versions of Persian fasenjan (chicken with walnut and pomegranate sauce) rely on anardana for the sauce's subtleties. When ground, it's perfect in chutneys, relishes, and spice rubs for meat and seafood, especially those that would benefit from the crunch of its interior seeds. I love it as a quick and easy way to bring new life to blander vegetables like potatoes and cauliflower: Just grind, then roast or steam. It's similar to pomegranate molasses, but its lower moisture content makes it the choice ingredient for jobs where a syrup would be out of place.

http://www.seriouseats.com/2010/09/spice-hunting-anardana-dried-pomegranate-seeds-how-to-use.html]

• Sugar -- 1 to 3 tablespoons
• Salt and pepper -- to taste

Method

1. Heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside.
2. Add the onions to the pot and sauté until translucent.
3. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20 to 30 minutes.
4. Stir in the pomegranate juice, sugar, salt and pepper. Simmer for another 15 to 20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil. Adjust seasoning and serve with plain white rice.

Fesenjan Variations

• Use duck or pheasant instead of chicken. If using duck, trim of all excess fat before browning and spoon off any excess fat as the dish cooks. Cubed lamb or meatballs are sometimes used instead of poultry.
• Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores. If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice. The flavor is roughly the same. If using fresh pomegranate juice, use 1 1/2 to 2 cups and cut back on the stock or water.
• Add 1/2 teaspoon ground cardamom or 1/2 teaspoon cinnamon when sautéing the onions for a richer flavor.
• Add a little more sugar if the sauce is too tart, a little bit of lime or lemon juice if it is too sweet.
• The chicken can be marinated in a few squeezes of lime juice for a few hours if you like.
• A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid to the simmering stew.