There are times when I wish I can go ahead and do a post without much of an introduction. Just do the post… then I wonder, would my readers accept it? I really don’t know… Many of you are used to reading something or the other to begin a post, and I am used to it too. If I don’t do it, then I feel a pinch of guilt within me for not taking an effort to start the post with a subject. But being human, at times, we are just left to be blank. The mind doesn’t give in. It acts just opposite of the way we want it to be. At that time, the best to do is not to pressurize it, which in turn will put undue stress on our whole system. Does it make any sense? 🙂
Last week, we had some lovely climate in the form of drizzles over the week, though we all had some of the other bout of infection and illness. The worst affected was me – after long I had a severely clogged nose, croaky throat and a heavy head. It lasted the whole week and made me feel awful. Alhamdulillah, feeling much better now…
I have already shared a few Persian recipes on the blog previously. I have been very vocal on how much I love their cuisine. This is another gravy that I had tried, following Fami’s post. I had never had Fesenjan before, but her post tempted me to go ahead and make it. Though I didn’t stick to her recipe, I went around Google looking for options and adapted the recipe to use ingredients that we all can have in hand. Fesenjan is a homely chicken gravy, where the chicken is cooked in a walnut and pomegranate mixture. It sounds interesting, right? But if you are wondering about the flavors, I assure you – this is amazing with a plate of plain white rice! HD kept going on and on with “oohs” and “aahs”, then I kept blushing. 😉 Normally pomegranate molasses are used, but I made it with freshly squeezed pomegranate juice and it was truly amazing. Off to the recipe…
- 1 kg chicken, cut into small pcs
- 1 tbsp olive oil
- 25 gm butter
- 2 onions, minced
- ¼ tsp cinnamon powder
- ¼ tsp turmeric powder
- 1 tsp pepper powder
- ½ tsp paprika powder (optional)
- 1 cup walnuts, roasted and powdered
- 1 cup pomegranate juice
- 1 cup water
- Salt to taste
- Heat olive oil. Fry the chicken briefly on both sides for around 4 minutes each. Drain and keep aside.
- Add the butter and allow to melt. Add the onions and saute till wilted.
- Add back the chicken along with the powders and coat well.
- Add the powdered walnut and pomegranate juice, along with water. Mix well.
- Cook on simmer till the chicken is well cooked and the mixture thickens.
- Add salt and serve hot with rice.