Faisinjan (chicken in walnut & pomegranate

4 Servings

Ingredients

Quantity Ingredient
2 pounds Chicken
1 tablespoon Oil, olive
1 Onions, chopped
250 grams Walnuts; coarsely ground
6½ Pomegranates; juiced
1 small Lemons; juiced
3 tablespoons Sugar, brown
1 teaspoon Cinnamon, ground
1 Salt & pepper to taste Rice, hot cooked
½ Pomegranates

Directions

This classic Persian dish was originally made with game birds, but is fine with chicken - or duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decorative. Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown chopped onion in the remaining oil. Add walnuts and cook gently for a minute or so. Add juice of pomegranates and lemon, brown sugar, cinnamon, and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1½ hours until very tender.

Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely chopped walnuts.

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