'O SON OF JUSTICE! Whither can a lover go but to the land of his beloved? and what seeker findeth rest away from his heart’s desire? To the true lover reunion is life, and separation is death. His breast is void of patience and his heart hath no peace. A myriad lives he would forsake to hasten to the abode of his beloved'.~ Bahá’u’lláh
‘Khoresht-e-Fesenjan’ is a kind of pomegranate-flavoured Persian stew made with poultry, or occasionally with meatballs. Depending on the taste of the cook it can be a sweet or sour dish. My wife Minoo usually makes it medium-sweet. In the amounts indicated the recipe serves about four people.
Pomegranate juice (3 cups) or pomegranate paste if you can get it from your local Iranian shop (3-4 tablespoons)
1 kg Chicken thighs (duck is also used in Iran)
Ground walnuts (350 grams)
3 chopped onions (medium)
Sugar (2 spoons)
Half a cup of cooking oil
Salt to taste
Peel onions and chop finely
Remove skin from chicken thighs
Add salt and fry chicken thighs and onions in oil until golden brown
Add 3 cups of water and bring to boil
Reduce heat and simmer for about 30 minutes adding more (boiling) water if required
Add ground walnuts and pomegranate juice or paste
(If you are using pomegranate paste, add 1-2 more cups of boiling water and bring to boil again)
Simmer the ‘Khoresht-e-Fesenjan’ until the oil in the walnuts separates and the mixture has the texture of thin porridge
Taste the mixture- if it seems sour add sugar to taste
‘Khoresht-e-Fesenjan’ should be served hot with white rice.
Our eight-year old daughter is a big fan of her mum’s ’Khoresht-e-Karafs’ which is a kind of Persian stew with celery.
2 bunches of celery
1 kilo of boneless stewing lamb or beef (lamb is best)
1 large onion-finely chopped
1 teaspoon turmeric
1.5 measures water
1/2 measure dried limes (or lime juice)
Salt and Black pepper (to taste)
1 measure chopped mint and parsley
Cut fat off the meat and chop into cubes. Cut celery into c. 1 inch lengths and fry until slightly softened. Fry the onions and meat over a medium heat in cooking oil until they turn golden-brown, adding the turmeric and salt and pepper (to taste). Put in the chopped mint and parsley and fry for a few more minutes stirring all the while. Turn down the heat. Add water, celery and dried limes. Put on the lid and simmer gently until meat is tender (for about an hour to an hour and a half). To be be served with white rice.