Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
  • Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
  • Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
  • Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
  • Stir in ground walnuts and saute for 1/2 a minute.
  • Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
  • Stir in the pomegranate juice, sugar, salt and pepper.
  • Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
  • Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
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