recipes

Chicken Fesenjan with Walnuts and Pomegranate Syrup

Serves 4 to 6.

Note: This famous Persian dish is festive enough for any special occasion. It tastes even better made a day in advance. It’s great served over basmati rice. From “Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora,” by Tina Wasserman.

• 1 heaping cup of walnut pieces

• 3 to 4 tbsp. extra-virgin olive oil

• 1 large onion cut into 1/4 in. dice (about 2 c.)

• 3 tbsp. tomato paste

• 3 tbsp. pomegranate molasses or syrup

• 2 tbsp. honey or 3 tbsp. sugar

• 4 grindings of sea salt or to taste

• 10 grindings of black pepper

• 3/4 tsp. cinnamon

• 3 tbsp. water

• 3 chicken breast halves with bones

• 3 chicken thighs

• 1 c. chicken broth or water

• 2 or more tbsp. lemon juice (as needed)

• Pomegranate seeds, if available, for garnish