Traditional Persian food
This iconic stew, an essential part of every Persian wedding menu. Khoreshte fesenjan traditionally made with duck, this dish also works well with chicken or lamb. In the north of Iran it is sometimes made with fish. It is a relatively easy khoresht to make, but it must be cooked slowly to allow the flavors to develop in the sauce. The consistency should be thick and creamy and the color almost black. The distinctive flavor combines the nutty taste of ground walnuts with the sweet and sour flavor of pomegranate syrup.
olive oil, pounds chicken legs, cut up, white onion, thinly sliced, walnuts, toasted and finely ground in a food processor, salt, pomegranate paste, cardamom (optional), sugar (optional)