Fesanjoon is a Persian celebration dish and traditionally uses duck or pheasant in the recipe. It's more flavoursome the day after cooking.
- 60 ml (¼ cup) vegetable oil
- 1 kg chicken pieces
- 2 red onions, thinly sliced
- 1 eggplant, but into large cubes
- ½ tsp ground cardamom or ground cinnamon
- 2 cups stock
- 2 cups ground walnuts
- 160 ml pomegranate molasses (rob-e anar)
- 2 tbsp brown sugar, to taste
- lemon or lime juice, to taste
- salt and pepper
- steamed white rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a large heavy-based pan over medium heat. In batches, brown the chicken. Drain on paper towel and set aside.
Add the onion, eggplant and cardamom or cinnamon. Sauté until the onion is translucent, stirring constantly.
Add the stock and walnuts. Return the chicken to the pan.
Bring to the boil, then reduce heat to low. Simmer, covered, for 30 minutes. Stir in the pomegranate molasses. Simmer for a further 20 minutes or until the chicken is tender and cooked through and the sauce thickens. Add a little sugar if the sauce is too tart, or balance it with lime or lemon juice if it is too sweet.
Season to taste and serve with steamed white rice.