Chicken Simmered in Pomegranate Sauce

Name: Chicken Simmered in Pomegranate Sauce (Fasanjoon)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 1½ teaspoons salt; ¼ teaspoon chili flakes, or to taste; ¼ teaspoon black pepper; ½ teaspoon crushed coriander seeds; 3 cups (715 ml) chicken broth; ¼ cup (½ oz/15 g) chopped parsley, 4 tablespoons fresh pomegranate seeds if available; 4 serving-size pieces of chicken (about 2½ lb/1.25 kg), skinned and trimmed; 3 or 4 cardamom pods; 1 medium onion, coarsely chopped; 1 tablespoon oil; 1 cup (4 oz/115 g) walnut halves, toasted, then pulverized in a blender or food processor until oily; ¼ cup (60 ml) pomegranate syrup

Fasanjoon

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

A tomato-free dish popular in the southern region of Iraq, especially in Najaf and Karbala. Cooking with sour pomegranate juice and thickening sauces with walnuts is not new to the region. The medieval Arabic cookbooks abounded with stew and sauce recipes in which countless sour agents were balanced with sweet substances. Similar dishes soured by adding rumman (pomegranate) were simply called rummaniyyat, and sometimes narbajat, to give the dish an exotic Persian touch,

Ingredients

Method

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Part of

Poultry

Al-Tuyour

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