Salamati by Hamed Allahyari with Dani Valent

Author:Hamed Allahyari with Dani Valent
Language: eng
Format: epub
Publisher: Jane Morrow
Published: 2022-06-11T00:00:00+00:00

Fesenjun

WALNUT AND POMEGRANATE CHICKEN STEW

Two of the most well-known Persian dishes outside of Iran are ash reshteh and fesenjun. This nutty, sweet and sour chicken stew is thickened generously with walnuts and pomegranate molasses, and given a romantic glow from saffron and turmeric. It’s an incredible combination of flavours: expressive and seductive and so satisfyingly tasty.

Fesenjun’s lavishness suggests it originated in the royal kitchens of the Persian Empire, and even today fesenjun is a labour-intensive and expensive meal for most people, so it’s usually only made in restaurants and for special occasions, such as weddings.

My version is a simplified interpretation of this dish, but it’s just as delicious. You can make it with duck instead of chicken and I’ve also added a vegan version here. Walnuts are such an important part of this dish so they must be of the highest quality. They shouldn’t taste rancid or bitter at all.

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