I discovered this dish at a Persian restaurant somewhere between Pennsylvania and Washington D.C.. The original dish was brown in color and not terribly pleasing to the eyes, but the taste was pure delight.

If you have access to pomegranate paste, I highly recommend substituting 3 or 4 tablespoons of the paste for the juice in the recipe. While paste is traditional, I have altered the composition of the dish slightly by using more widely-available pomegranate juice, which can be found in the produce section of most major markets. (I’ll admit, I’ve even used Grenadine in a pinch.)

Serve this stew over your choice of starches; basmati rice is traditional.

Khoresht Fesenjan (Chicken in Pomegranate Sauce)

Ingredients:

• 1 pound boneless skinless chicken, cut into 1/2-inch strips
• 1/2 cup finely ground walnuts
• 1/4 cup finely minced onion
• 1 cup pomegranate juice
• 1/2 teaspoon ground cardamom
• 1/4 cup butter
• Water
• Salt to taste

In a large skillet, heat butter until it is melted and begins to foam. Add chicken and sautee until no outer traces of pink are visible and the meat begins to brown (the inside of the chicken will still be raw.) Add enough water to cover the chicken and bring to a boil. As soon as the water boils, reduce the heat to medium. Simmer, uncovered, for 30 minutes, adding more water if needed to keep the chicken submerged.

After 30 minutes have elapsed, reduce heat slightly and stir in walnuts, pomegranate juice, cardamom, and salt. Cook, stirring frequently, until sauce is very thick.

Serves 4-6 over starch as a main course.