Monday, 20 September 2010

Fesanjoon - Persian chicken with Walnut and Pomegranate Sauce.

'A' cooked Fesanjoon on Sunday, one of the most exotic Persian dishes. It's traditionally made with duck but we used cornfed chicken, along with onions grated walnuts, pomegranate syrup and honey. Served with Basmati rice and strained yoghurt.....mmm....paradise.....


  1. That looks too good. I think your resident chef needs to provide the recipe!

  2. This is a dish that always seems to have the wow factor when we have guests who've never eaten it before.

    I've posted the recipe above....I was a bit busy yesterday.....I hope you manage to make it one day....:o)