Persian pomegranate and walnut sauce
This sauce is the basis of the Persian dish Fesanjan that combines the flavors of toasted walnuts and pomegranate in a thick, aromatic sauce for chicken. Traditionally, fesanjan is a special occasion dish and was originally made with wild duck. It is a popular dish for Iranian Jews during Passover. Because this sauce is both hearty and complex in flavor, we find that it’s not only good on chicken or duck, but can work well with other game birds like pheasant or quail too. This dish calls for pomegranate juice, which is readily available in most grocery stores, but also pomegranate molasses, which can be called pomegranate syrup. This is available in Middle Eastern grocery stores and is a necessary ingredient that shouldn’t be omitted.
Ingredients
MAKES: about 480 ml
- ½ tsp saffron powder
- 30 ml boiling water
- 110 g walnuts ground to a fine powder
- 15 gbutter
- 1 small onion minced
- 240 mlChicken Stock
- 120 ml pomegranate juice
- 60 ml pomegranate molasses or syrup
- 50 g sugar or more to taste
- 6 g salt or more to taste
Instructions
- Dissolve the saffron powder in 80 ml boiling water and set aside.
- Toast the ground walnuts in a medium frying pan over medium heat, stirring often, until the nuts are deep golden brown in color, about 3 to 5 minutes.
- Remove from the heat and set aside.
- Melt the butter in a medium saucepan over medium heat and then add the onion.
- Sauté the onion until softened, about 8 to 9 minutes and then add the toasted walnut powder and mix well.
- Stir in the chicken stock, pomegranate juice, pomegranate molasses and sugar.
- Mix well and lower the heat to simmer.
- Simmer for 15 minutes, uncovered.
- Add the saffron liquid and salt.
- Simmer 15 minutes more or until the sauce is reduced by a third and is thick like a mole.
- The sauce can be used by adding boneless chicken pieces to it in the last 20 minutes of cooking or by spooning the finished sauce over roasted chicken or turkey.
