Fesenjan

I walked into my apartment a few weeks ago and was immediately seduced by the smell coming from the kitchen. My roommate happens to be a wonderful cook. When he made Fesenjan, a special Iranian dish, I had to have the recipe. Sweet and sour, crunchy and velvety, the combination of pomegranate, walnuts, and tender chicken makes for the perfect winter warming stew. It is traditionally served over slightly burnt rice.

Fesenjan
1/4 cup olive oil
2 small onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups chicken stock
2 tablespoons sugar
1 tablespoon salt
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes
2 1/2-3 lbs bone-in chicken

1. Heat oil over medium heat in a large Dutch oven.
2. Add onions and sauté until wilted and translucent.
3. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
4. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
5. Adjust sugar and salt to taste.
6. Bring to a low boil and simmer 1/2 hour.
7. Add chicken and simmer on low heat another 30-60 minutes.
8. Halfway through the cooking time, add the lime juice from both limes to taste.
9. Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
10. Remove the bones from chicken; meat should fall right off.
11. Serve with plain white rice. Serves 6-8.