Fisinjoon by Nadia

Here is a Persian recipe that my father used to make. Exotic but simple. It’s called Fisinjoon, or chicken with walnut and pomegranate.  It’s a dish I cook with fond memories of my father, who is sadly no longer here. He loved it, as did we all, and it brought back memories for him from his childhood and his love for his mother’s cooking, growing up in Baghdad. 

Ingredients (for 4 people)
1 large onion
4 – 6 chicken thighs, skinned
8 ounces of walnut halves
1 cup pomegranate concentrate
Salt
Pomegranate seeds to garnish
Shredded fresh mint leaves to garnish
 

1. Place the walnut halves into a food processor and blend to a paste. Dribble water into the mix to create a pale brown paste.
2. Slice and fry the onions in a saucepan until translucent.
3. Add the chicken to the frying pan with the onions. Fry it without the lid for a few minutes.
4. Spoon the walnut mixture into the pan and fry with the onion and chicken until the walnut mix is a darker roasted colour. Do not allow to burn.
5. Add a good pinch of salt.
6. Drizzle the pomegranate concentrate into the mixture and add a cup of water.
7. Put the lid on the saucepan, reduce the heat and allow the sauce to simmer.
8. Keep stirring every 10-15 minutes to stop the sauce from sticking.
9. Allow to simmer for one hour until the chicken is cooked.
10. Remove the pomegranate seeds from the fruit.
11. Shred the mint leaves.
12. Transfer to a warmed serving dish and sprinkle over the pomegranate seeds.
13. Finally sprinkle over the fresh shredded mint.
14. Serve with steamed white rice and a bright, fresh salad.