I don’t need to tell you again how much I love Middle Eastern food, and this time I’ve indulged in a festive Persian dish of Moorish origins, often eaten at special occasions such as weddings. Fesenjoon is a stew made with pomegranate molasses and walnuts reduced to a cream. If you don’t fancy chicken, this recipe works perfectly with duck, or you can make a vegetarian version using butternut squash or aubergines. This Persian recipe, taken from the book Saffron Tales, doesn’t really require a lot of work (if you don’t count peeling a pomegranate as work), it just needs patience and time for the walnuts to reduce into a dark, velvety sauce, and then for the chicken to cook in it: the final touch, pomegranate seeds, add a refreshing flavour as well as a touch of glamour to this visually stunning dish. Continue reading “Walnut and Pomegranate Chicken – Fesenjoon”