Culture Kitchen: Iran

Ingredients (Serves 4)

• 1 cup of ground walnuts

• 9 oz (250 grams) chicken breast or thighs

• 4 tbsp sweet pomegranate molasses (or sweetened pomegranate juice)*

• 2 tbsp sour pomegranate molasses (pomegranate juice)*

• 2 tbsp cooking oil

• 1 medium-sized onion

• Salt

• Rice as a side (recommended)

*My Pita Wrap in Flagstaff sells pomegranate molasses, which can be difficult to find*

Please note:

Before the event starts, you will need to start preparing the walnuts. To do this, saute the ground walnuts with oil in a large pot on low heat. Be careful not to burn the walnuts. Add 2 cups of boiling water and let simmer for at least 2 hours.

Chef’s Notes

• Fesenjan (or Fesenjoon) is one of the best stews of Iran which is believed to have originated in the province of Gilan bordering the Caspian Sea

• The dish was originally made with duck, but chicken is now more common

• Fesenjoon is served with rice, which is a common side with many Persian dishes

• The traditional dish is mostly cooked during high-profile and formal gatherings and is one of the favorite dishes for wedding ceremonies

• The food is a perfect dish for Nowruz (Persian New Year)