Recipe: Fesenjan - Chicken in Pomegranate Sauce

by Habeeb Salloum, Nov 4, 2004 | Destinations: Iran / Tehran

Serves 6

4 tablespoons butter
1 medium onion, chopped
1 pound chicken, cut into 1/2 inch cubes
1 cup chopped walnuts
3 cups hot water
3 tablespoons pomegranate concentrate
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
6 tablespoons cooking oil
1 small eggplant, about 1 pound, peeled, then cut into pieces about 3 inches long and 1/4 inch thick, then very lightly salted and placed in a strainer, topped by a heavy weight for 1 hour
1/4 teaspoon cardamom powder

Melt butter in a saucepan, then add onion and sauté over medium heat for 8 minutes. Stir in chicken and stir-fry for 4 minutes, then stir in walnuts and stir-fry for another 2 minutes.

Add water, pomegranate concentrate, salt, pepper and turmeric, then bring to boil. Cover, then simmer over low heat for 30 minutes.

In the meantime, heat oil ind a frying pan, then sauté eggplant until the pieces just begin to brown, adding more oil if necessary. Place eggplant on top of chicken, then simmer over low heat for 20 minutes, adding a little water if necessary. Stir in cardamom, then cook for 5 minutes longer. Serve with cooked rice.

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