Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

Ingredients

• 1/4 cup lime juice
• 1/4 cup butter or oil
• 2 1/2-3 lbs chicken or duck (cut up, bone-in)
• 2 onions, thinly sliced
• 2 cups walnuts, finely ground in a food processor
• 1 1/2-2 cups chicken stock or water
• 2/3 cup pomegranate syrup (see notes in description if using juice)
• 2-3 tablespoons sugar
• kosher salt, to taste
• fresh ground pepper, to taste

Directions

1. 1

   Sprinkle meat with lime juice and allow to marinate for 1-4 hours.

2. 2

   Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.

3. 3

   Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.

4. 4

   Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.

5. 5

   Stir in ground walnuts and saute for 1/2 a minute.

6. 6

   Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.

7. 7

   Stir in the pomegranate juice, sugar, salt and pepper.

8. 8

   Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.

9. 9

   Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.