Fesenjan

Name: Fesenjan
Yield: serves 6
Ingredients: Salt; 2 pounds skinless chicken legs or breasts, rinsed and patted dry; 4 tablespoons olive oil; 1 large or 2 small yellow onions, diced; 2 beets, peeled, quartered, and sliced 1/4 inch thick; 1 1/2 cups walnuts, pulsed in a food processor until coarsely ground; 1 clove garlic, minced; 1 teaspoon ground cinnamon; Pinch of cayenne pepper; 1/2 cup unsweetened pomegranate syrup; 2 cups vegetable or chicken stock; 1 recipe Green Rice (page 190); Seeds from 1/2 pomegranate; Fresh cilantro leaves for garnish; 2 recipes Cucumber Yogurt (page 184)

December 14, 2011

Fesenjan combines fruit and meat, a Persian cooking style that traveled to Europe in the Middle Ages. This version gets its deep ruby color from the addition of beets (shown opposite). Served with rice, this stew makes for a sumptuous feast. Instead of chicken, try using duck or tempeh. Look for pomegranate syrup at natural and Middle Eastern food stores. If you can’t find pomegranate syrup, substitute 2 1/2 cups of unsweetened pomegranate juice and leave out the stock.

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