Fesanjan

Name: Fesanjan
Cuisine: Northern Europe
Ingredients: Rice, toasted walnuts, roughly chopped, the seeds of a small pomegranate and a few coriander leaves; Rice, toasted walnuts, roughly chopped, the seeds of a small pomegranate and a few coriander leaves; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Rice, toasted walnuts, roughly chopped, the seeds of a small pomegranate and a few coriander leaves; Rice, toasted walnuts, roughly chopped, the seeds of a small pomegranate and a few coriander leaves; 230 g shelled walnuts; 10 g unsalted butter; 70 ml groundnut oil; 2 onions, halved and finely sliced; 1 x 2 kg chicken, jointed or about 1.5 kg chicken pieces, legs, thighs, breasts, skin on; 2 tsp freshly ground black pepper; 1 x 2 kg chicken, jointed or about 1.5 kg chicken pieces, legs, thighs, breasts, skin on; 1 x 2 kg chicken, jointed or about 1.5 kg chicken pieces, legs, thighs, breasts, skin on; 1 x 2 kg chicken, jointed or about 1.5 kg chicken pieces, legs, thighs, breasts, skin on; 1 x 2 kg chicken, jointed or about 1.5 kg chicken pieces, legs, thighs, breasts, skin on; Small handful of coriander leaves; Juice of 2 small limes; ½ tsp ground cinnamon; 3 garlic cloves, crushed; 170 ml pomegranate molasses; ¼ tsp freshly grated nutmeg; 2 tbsp caster sugar; 650 ml chicken stock; 1½ tsp sea salt; 12 threads of saffron

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

This celebrated sweet-sour Persian dish is equally delicious made with duck, pheasant or lamb. It’s even better the next day, so it’s a great dish to make if you’re cooking for a crowd and want to get ahead.

Ingredients

230 g shelled walnuts
10 g unsalted butter
70 ml

Europe
Asia
United Kingdom
Iran
Persia
Gluten-free

Method

In a food processor, pulse the walnuts into a fine powder, almost a paste. In a large, heavy-bottomed frying pan over a medium heat, toast the walnut powder, stirring constantly, until it is a rich chocolate brown - be careful not to burn it. When toasted, tip the powder into a bowl to stop it cooking any further.

In a medium-sized saucepan, warm the butter and half of the oil and over