« Pacific Northwest: Taste

FESENJEN

This slow-cooked stew of chicken or duck always intrigues diners with its deeply flavorful sauce of walnuts and pomegranate molasses. A classic of Persian cuisine, it is traditionally served during cool autumn months. This version is more tart than the dish you may find in restaurants. Garnish with fresh pomegranate seeds, if available, and serve with plain white rice (preferably Basmati) and a garden salad.

1/2 cup or more olive oil, divided 1 large onion, sliced 1/2 teaspoon turmeric or curry powder 3 cups walnuts (about 1 pound), finely ground 1/2 to 3/4 cup pomegranate molasses Freshly ground black pepper, to taste 4 cups water 3 pounds chicken, skinned and cut into pieces 2/3 cup lemon juice 2 to 3 tablespoons honey 2 to 3 teaspoons salt Fresh pomegranate seeds for garnish, if available 1. In a large saucepan, heat half the oil and fry the onions with the turmeric or curry powder until golden brown, stirring frequently. 2. Add the ground walnuts, pomegranate molasses, pepper and water and begin cooking on medium heat. 3. Meanwhile, heat the remaining oil in a skillet and brown the chicken, turning the pieces occasionally to brown each side. Add the chicken to the saucepan and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce becomes thick and medium brown in color. This may take an hour or longer. 4. Add the lemon juice, honey and salt and mix well. Adjust seasonings to taste, adding more pomegranate molasses, lemon juice, pepper or honey.