Persian Walnut Chicken with Pomegranate

Something else. I'm married to a persian man, and my mother in law taught me how to make fesenjoon. I put the walnuts through the food processor; add 1 tbsp lemon juice; 2tbsp Splenda and a tsp cinnamon. Delicous on top of basmati rice cooked with a tadeeq on the bottom.  -  11 Apr 2009

Altered ingredient amounts. This has been one of my favourites for many years but I make it a little bit differently. First, I use about half of the walnuts. After cooking the chicken breasts, I cut them into smaller pieces and instead of simmering the entire mixture in a frypan for 20 minutes, I bring the onion, ground walnuts, chicken, pomegranate paste and a cup or two of water (until it looks soupy) to a boil in a saucepan and add a bit of sugar and turmeric. I then cover and simmer for almost 2 hours. It's ready when the mixture has thickened. This has to be served on top of plain white rice - basmati is the best.  -  29 Sep 2008

I am Persian, and while I was recently talking to my mother about recipes, I let her know this one came through my e-mail. When I let her know, she was just dying to know how to make it! She knows all the recipes such as Ghorme Sabzi and Gheime Badenjoon but she didn't know how to make this. Anyhow, there is too much pomegrante sauce in the recipe. She tells me it is only supposed to be one or two tablespoons. That might be why some are complaining about their food tasting funny. I just thought I would share!  -  29 Sep 2008