Name: Elizabeth Taeed
Class Year: 2009
Country of Residence: Portugal
Why is this recipe great? What’s its backstory?
My husband is half Persian and raised in the Bahai faith, and grew up eating this stew on special occasions. He shared it with me on our first date, we served it at our wedding, and now we make it whenever there is an important holiday, festival or event. I am excited to share it now, as we are between two important Bahai festivals: the inter-calary days Ayyám-i-Há (4-5 days between the last two months of the year, which allow the Bahai calendar to be solar, and happen every year at the end of February) and Naw-Rúz (the Bahai and Iranian New Year, which occurs at the spring solstice). This dish is made and served in Iran on all sorts of special occasions, but is primarily an autumn dish due to its main two ingredients: pomegranates and walnuts. The secret is low and slow cooking to release the oils from the walnuts, and using duck instead of chicken for extra celebration. It is delicious served with saffron basmati rice with a crispy bottom (tahdeeg) and a side of Mast-o-khiar (yoghurt mixed with shredded cucumber, minced mint leaves, and celery salt).
Continue reading Fesenjoon (Persian Pomegranate & Walnut Stew)