Recipe - Faisinjan (Chicken In Walnut And Pomegranate)

Stephen Ceideburg
1 Chicken
Olive oil
1 Chopped onion
250 g Walnuts, coarsely ground
6 One half Pomegranates, juice only
1 small Lemon, juice only
3 tablespoon Brown sugar
1 teaspoon Ground cinnamon
Salt and pepper to taste

This classic Persian dish was originally made with game birds, but is fine
with chicken or duck if you prefer. With its scattering of pomegranate
seeds and walnuts it is very decora tive.

Disjoint a chicken (or use chicken pieces) and brown in a little olive oil
in a heavy pan with a lid. Remove the chicken and set aside. Brown a
chopped onion in the remaining oil. Add 250 g very coarsely ground walnuts
and cook gently for a minute or so.

Add the juice of 6 One half pomegranates and 1 small lemon, 3 tablespoons brown
sugar, a teaspoon ground cinnamon and salt and pepper to taste. Bring to a
simmer and return the chicken to the pan. Cook gently for 1 One half hours until
very tender.

Taste and adjust the sweetsour balance if necessary. Serve over steamed
rice and scatter over the dish the seed sacs of the remaining half
pomegranate and a handful of coarsely chopped walnuts.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini