But for thousands of years Fesenjan has been the main course for the Persian observance of Shab-e Yalda, the winter-solstice holiday. December 21st is the longest night of the year. On that night a celebration takes place in anticipation of the victory of light over darkness and the renewal of the sun as the days slowly begin to lengthen. Sweet breads are baked, pomegranates are eaten and chicken is drenched in pomegranate molasses and cooked with ground walnuts, resulting in a gravy that is sweet, tart and thick with flavor. Sound interesting? Here's the recipe:
Fesenjan
1 large yellow onion, divided
3 to 4 Tbsp olive oil
1/4 cup pomegranate molasses
1 1/2 cups walnut halves
2 boneless skinless chicken breasts, cut into 1 1/2" cubes
2 cups low sodium chicken stock
2 Tbsp honey
1/2 tsp turmeric
1/4 tsp sea salt
pinch each: cinnamon, nutmeg, black pepper
Options: 3 cups cooked rice
1 cup pomegranate arils and fresh parsley for garnish
Instructions
Toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor and blend into a fine meal. Set aside.
Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally. In a separate pan over medium heat, cook he chicken in a bit of olive oil. Once browned, add it directly to the pot with the onions. Once the chicken is in the pot, add the stock and bring to a boil.
Reduce the heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
Serve over rice. Garnish with pomegranate arils and parsley.
Recipe courtesy of Minimalist Baker
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