FEZANJAN

This a stew of  ground walnuts , pomegranate juice or syrup , spices and chicken .
This dish can be made with lamb meatballs , pheasant , duck or chicken .
A whole boneless chicken or chicken breasts cut into quarters .
Fezanjan is traditionally served with Persian rice , I used Basmati rice cooked in a steamer .

The key to this dish is the  spices and they should be a teasing hint not an overpowering command .

Heat one large pot .
Place some ghee or oil in the pot
Cook enough chicken pieces for the people to be served .
Once the chicken is golden in colour , remove and set aside .
Thinly slice a red onion for each person being served .
Throw the sliced onions in the pot over a low heat till they soften .
Now add a scant tsp of turmeric , ground cardamom , cumin ( don`t overdo the cumin ,it`s not to be to be a curry. ) , cinnamon .

Place 2 handfuls of walnuts in a blender until finely chopped.
Add the walnuts to the pot  and mix well to combine .
Add the chicken and 500ml of stock .
Cover and simmer for 1/2 an hour .

Now add 2 tbs of  brown sugar
Salt and pepper
100ml of pomegranate syrup .

Continue to simmer for another 15 minutes until the chicken is just right .
Taste the sauce if you prefer it a little tarter add a squeeze of lemon or on the other hand add more sugar to sweeten it .
Serve with rice .