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Fesenjan I (M, KLP, TNT)
Source: Unknown
Serves: 5

2 large onions, chopped or sliced
2 to 3 cloves garlic, crushed
5 tablespoons oil
1 large fryer chicken or 5 whole chicken breasts
1-1/2 cups beef bouillon
1 cup water
2-1/2 cups finely ground walnuts (shelled, of course)
2/3 to 3/4 cup pomegranate syrup
2 to 3 tablespoons sugar
2 to 3 teaspoons salt (less if using cube bouillon)
1/2 teaspoon saffron
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 tablespoons fresh lime juice (always fresh squeezed for Persian food)

In a heavy, 5-quart Dutch oven, sauté onion and garlic in 2 tablespoons oil until golden brown. Add ground nuts and sauté 3 minutes, mix in salt, pepper, cinnamon, and nutmeg.

Pour in water. Combine pomegranate syrup, sugar, dissolved saffron (in 1 tablespoon hot water), add to nuts and onions. Cover and simmer 20 minutes. Add more sugar if too sour.

In a separate pot, take a small chopped onion, 1-1/2 cups chicken bouillon and chicken, and simmer covered over low heat for about 20 minutes (45 minutes for duck), if using whole chicken, bone it and discard skin and bones.

Put boned chicken or breasts in pot with sauce, add lime juice and cook at least another 30 minutes longer (1 hour for duck) over low heat. Careful not to burn!! Stir frequently. The sauce becomes quite dark, sort of a reddish-brown. Check frequently to make sure it is not burning. Add more bouillon or water by tablespoonfuls if it is too dry.

Poster's Notes:
This is even better the next day (like a good brisket!) and will keep in the oven until ready to serve. Serve with platter of white steamed rice (chelo). It also freezes very well.

Posted by Deborah Sichel

Nutritional Info Per Serving: N/A