morsels45

morsels45 said

Fesenjan

Walnuts and pomegranate, sour and sweet at once, over rice.

Fesenjan
Photo: stringparts, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make fesenjan

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Walnut and pomegranate

120 minutes · serves 4 · Medium

What you need

  • 400g walnuts
  • 6 chicken thighs
  • 300ml pomegranate molasses
  • 1 onion
  • 1 tsp turmeric
  • 2 tbsp sugar
  • Oil

What you do

  1. 1Blitz the walnuts to a paste, then toast them in a dry pan, stirring, for 10 minutes until they smell warm and start to release oil.
  2. 2Brown the onion and chicken with the turmeric.
  3. 3Walnuts, molasses, sugar and 600ml water. Lowest heat, 90 minutes, stirring now and then.
  4. 4It goes from grey to deep brown and the oil comes to the surface. That is when it is ready. Balance the sour with sugar to taste.

Faster, with mince

60 minutes · serves 4 · Easy

What you need

  • 300g walnuts
  • 400g chicken mince, rolled into balls
  • Pomegranate molasses
  • Onion
  • Turmeric
  • Sugar

What you do

  1. 1Toast the ground walnuts as above.
  2. 2Brown the meatballs and onion.
  3. 3Simmer everything 45 minutes until dark.