Chicken with Walnut and Pomegranate Sauce (Khoresht Fesenjaan)

This is a very special recipe. If you know anyone of Persian descent or familiar with Persian cuisine, they will no doubt rave about this amazing dish. It is traditionally served for special occasions and holidays and is called Khorescht Fesenjaan. It may be prepared with chicken or lamb, but is prepared with duck by tradition. I happen to prefer it with chicken so that is what I have used here.

I spent many years immersed within the Persian culture and through that experience, I learned much about the cuisine and the methods of preparation. A careful look at the Persian ethos reveals an abundance of richness and beauty, as evident in everything from the art, to the poetry, to the cuisine. Each is laced with elegance and artistic style. (The unforgettable poetry of Rumi is such an example.) I am fortunate to have recently befriended a lovely woman of Persian heritage who has re-ignited my interest in the methods of Persian cooking, after taking a hiatus from it for a number of years. Her wonderful company is the greatest gift. She shares much with many, and it is from her that this recipe emanates. I cannot claim to prepare this dish quite as savory as she; there is a synergy that takes place during the preparation process evident only as when performed by the native hand.

Sharing the company of a kindred soul in the kitchen is an inexplicable delight. Upon her telling me the details of this recipe, I began to understand why we all love this dish so much. As it was explained to me (and so shall you find should you prepare this dish), the flavors within it satisfy all five taste sensations: bitterness, saltiness, sourness, sweetness and savoriness.  If prepared appropriately, this dish triggers them all, thus satisfying them all.

From a healthiness perspective, this stew has much to offer. It contains turmeric, which is believed to be one of nature’s most powerful healers, along with pomegranate juice. Turmeric is a natural antiseptic and antibacterial agent, may prevent some cancers and aid in killing some existing cancer cells, is a natural liver detoxifier, may prevent Alzheimer’s disease and slow its progression, is a natural anti-inflammatory which doesn’t offer the side effects associated with anti-inflammatory drugs, is utilized as a natural treatment for arthritis and rheumatoid arthritis, assists in the remodeling of damaged skin and speeds up wound healing times, and may aid in treating psoriasis and other skin conditions associated with inflammation. The antioxidant properties of pomegranate have been attributed to preventing LDL cholesterol from oxidizing, a precursor to atherosclelerosis. Additionally, it is believed that adding pomegranates to one’s diet can prevent unwanted blood clots from forming by preventing blood platelets from clumping together.

Alas, the recipe. I will mention to you, as I am told, that this is not of the easiest recipes to prepare from the Persian menu, but I do believe it to be one of the best. 

Chicken with Walnut and Pomegranate Sauce (Khoresht Fesenjaan)

2 c. organic walnuts, finely ground

20-30 whole, pitted, organic dried plums (prunes)

1 c. warm water

2 large organic onions, coarsely sliced

1 ½ t. turmeric

5 oz. pomegranate molasses

2 t. sea salt

¼ t. fresh ground organic pepper

4 split organic free-range chicken breasts, bone-in with skin

4 t. organic olive oil

Chicken:

In a large pot, heat the olive oil on medium high and arrange the breasts to cover the bottom of the pot. Sprinkle 1 of the onions atop the breasts, along with ½ t. turmeric and 1 t. of sea salt. Heat until you can smell the fragrance of the turmeric, onions and chicken, but do not stir. Pour in just enough water to cover the chicken. Place a nicely fitting lid on the pot and allow the chicken to braise on medium-high heat for 10 minutes. Reduce the heat medium-low and allow the chicken to cook until it is done all the way through, approximately 40-45 minutes.

When the chicken is done to the desired tenderness (do no overcook or it will get tough), remove the skin and debone, reserving the breast meat for the stew. I like to return the bones to the broth and use it later for making soup.  Cut each breast in about six evenly sized pieces before combining with the sauce.

Walnut and Pomegranate Sauce:

Finely grind the walnuts in a food processor or blender, but not so much as to form a paste. Leave about 1/3 of the ground walnuts in the blender or food processor, adding 10-15 prunes and 1 c. warm water. Blend together, adding more water if necessary until the mixture has a honey-like thickness.

Using another large pot, heat 2 t. of olive oil on medium heat, adding the other onion, and stirring until golden in color; add the additional 1 t. of turmeric and the walnuts. Set the heat to medium-low and stir constantly. It is important to keep all of your attention on this mixture during this process. You want to ensure that you do not overcook the walnuts, meaning you do not want to cook them to a point when the walnut oil begins to separate from the walnut meat. When a golden color is present in the mixture, add the prune fusion to the pot. Again, do not over cook, but keep stirring. Cook for a few more minutes before adding the pomegranate molasses. Stir to combine adding 1 t. sea salt, ¼ t. fresh ground pepper and the remaining 10-15 prunes. Leave to simmer on low heat. The prunes will break up and meld into the sauce, which may have a thickening effect. If the sauce gets too thick before serving, you may thin it with some of the broth from the chicken.

The Final Dish:

When each of the above segments of preparation is complete, add the chicken to the sauce and gently stir to combine. You may leave to simmer on very low heat to allow the flavors to meld or place in a warm oven, but do not leave too long or the acid from the pomegranate will make the chicken tough and sinewy. Serve over plain or saffron rice (coming very soon).

©2010 Taylor Donovan
source: taylorstable.com