-
1
Heat butter or oil over medium heat in a large Dutch oven.
-
2
Add onions and saute until wilted and translucent.
-
3
Add garlic, cinnamon and nutmeg and saute, stirring, for another 1-2 minutes.
-
4
Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
-
5
Adjust sugar and salt to taste.
-
6
Bring to a low boil and simmer 1/2 hour.
-
7
Add chicken and simmer on low heat another 30-60 minutes.
-
8
Halfway through the cooking time, add the lime juice to taste.
-
9
The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.
-
10
Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
-
11
Serve with plain white rice.
-
12
NOTES Fesenjan is special occasion food in Iran.
-
13
It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
-
14
It is a thick, rich, sweet-sour dish that improves in flavor the next day.
-
15
Pomegranate syrup is available in most Middle Eastern and health food stores.
-
16
If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.
-
17
The flavor is roughly the same.
-
18
You can use a whole bone-in chicken if you like.
-
19
Cut it into 8 serving pieces and remove most of the skin.
-
20
The bones will give the dish a richer flavor.
