Khoresh Fessenjan (or Khoresht Fesenjaan) - Iranian

Probably my favourite Iranian dish. This is a sauce made from nuts and pomegranate paste that is served over meat or chicken. I had it several times when I was first in Tehran for the Asian regional meeting for the World Conference Against Racism in 2001, and then again when I visited Iran in 2008. The sauce is a dark brown and not particularly pretty to look at but the taste is heavenly.  The basic recipe was given to me by my daughter-in-law’s father, and I make this very frequently.

1 pound walnuts, finely ground

2 tablespoons butter

3 tablespoons, finely chopped onion

Approximately 1 cup pomegranate paste

salt and pepper to taste

• In a large heavy frying pan or pot, melt the butter and sauté the onions.
• Add the ground nuts and continue to sauté (2-3 minutes) till the nuts have absorbed the fat.
• Add 3 cups hot water.
• Cover and simmer over low fire for 30 minutes. Much of the water should boil away so you have a mixture that has the consistency of a thin porridge.
• Add the pomegranate paste and stir well over low fire.
• If the sauce is not sweet enough for your taste, add up to a half cup of sugar and stir well to dissolve. (Whether you need sugar or not depends on the kind of pomegranate paste you have. Some mixtures have the sugar added in and are like a thick smooth sauce. Other mixtures are pure pomegranate. The sauce should be tart but not sour.)
• Season with salt and pepper.
• Serve hot over roast chicken with rice. This can also be served over meat balls made from ground beef.

Pomegranate paste in a shop on the Caspian sea - 2008.

An alternative sauce if you have pomegranate juice and not paste. Serve it over roast chicken.

l large onion, finely chopped

3 tablespoons margarine

2 tablespoons tomato sauce

2 cups walnuts, finely chopped

3½ cups water

1 teaspoon salt

½ teaspoon cinnamon

2 tablespoons lemon juice

1 cup fresh pomegranate juice

1 tablespoon sugar (if needed)

• Sauté the onions in the margarine until golden brown.
• Add the tomato sauce and sauté for a few more minutes.
• Add the walnuts and sauté over medium heat for an additional 5 minutes, stirring constantly to being careful not to burn the walnuts.
• Add the water, seasoning, lemon juice and pomegranate juice.
• Cover and cook on a low fire for about 35 minutes.
• Taste the sauce and add sugar if it is a little sour.
• Pour sauce over roast chicken and simmer for about 20 minutes.
• Serve with white rice.