Fesenjoon

June 2020

I am a complete convert to pomegranate molasses.  Always one to substitute ingredients for what I have in store, on first glance at this recipe sent to me by a friend, my immediate reaction was pomegranate molasses?! Definite substitution.  However coincidentally, later that day, another recipe caught my eye in a magazine and scanning through the ingredients, I noticed that too called for pomegranate molasses.  It seemed this was something I needed to invest in. And I'm so glad I did!

This Iranian dish is typically eaten of the longest night of the year to celebrate the coming of winter, so I was a full 6 months out.  But it sounded so delicious, there was no way I could wait another 6 months to try it.  

Fesenjoon is made from 3 main ingredients - walnuts, chicken and pomegranate.  Ground walnuts are boiled for 2 hours before any other ingredient is added, eventually thickening to the texture of an Indian curry sauce and giving a rich earthiness to the dish.  Chicken thighs are slowly cooked in the sauce for the final hour to give the most tender, juicy meat that falls apart at the touch of a fork, and the pomegranate molasses give a subtle sweet and sour contrast, with a real depth of flavour.  Top it off with pomegranate jewels - the pops of tartness cutting through the rich sauce.

This is a sophisticated dish, one that's sure to impress.