Pomegranate-walnut stew with quail (Quail fessenjan)

Fessenjen, also spelt as fessenjoon, is a classic Persian dish. It is believed to have originated in Gilan, a province in northern Iran, a region is known for its abundance of pomegranates and walnuts. The earliest known reference to fesenjān is in Mirza Ali-Akbar Khan Ashpazbashi's Sofra-ye at'ema from 1881. However, stone tablets also have this recipe that dates back to 515 BCE. Let's agree that this is an ancient dish that has persisted today because of its deliciousness.

Three components of the dish make it culturally significant. The first is pomegranates. Pomegranates were one of the earliest cultivated fruit crops and grew abundantly in the region known for its harsh terrain. The divine warrior of ancient Iran, Esfandiyar, ate a pomegranate and became invincible, as mentioned in the world's longest epic poem book, Shahnameh. The warriors would add a pomegranate to their spears, believing it would make them invincible. The pomegranate was thought to help light conquer evil. The second is that it is considered a fruit of fertility and love. From Greek mythology, Aphrodite planted pomegranates as a symbol of love and passion. In Persian culture, The numerous seeds signify fertility for women.

The use of walnuts is also significant. All nuts were prized as a form of nutrition during the harsh climate of the Persian land, especially the winters. They were incorporated into dishes as a source of food.

Finally, quail that thrived in the region was the original bird used in the dish, along with pheasant, rather than the store-bought broiler chicken of today. This dish was created by the land and persists because it fits in with the people's lives even today.

I love this dish. The sweet-tartness of the stew is tantalizing on the palate. The quail is soft, falling off the bone, but the gameness of the bird pairs beautifully with the sauce. This dish is becoming popular in India; it is one that I love and enjoy making.

This was one of my first cookbooks and one that took me to the world of Persian cooking. Najmieh is considered one of the masters of Persian cooking and Iranian ceremony. She has published several cookbooks, and this one, her first, is hailed as the definitive guide to Persian food. She has won numerous awards for her books and work. This book is phenomenal; every recipe I have cooked from it is amazing. This book belongs on everyone's bookshelf, but as a guide to the culture and for the recipes.

For more recipes from this cookbook, click here. 

Ingredients:

1/4 lb walnuts

3 cups pomegranate juice

1/2 cup pomegranate molasses

Salt, to taste

1 teaspoon ground allspice

A generous pinch of saffron 6 quail, halved longitudinally

1 cup water + as needed

2 tablespoon oil

2 large onions, minced

6-7 cloves, garlic, minced

Presrved lemon couscous:

1 cup couscous

1 1/2 cus water

1/2 teaspoon salt

1 tablespoon butter

2 tablespoons mint leaves, sliced

1/2 preserved lemon, minced

Pomegranate seeds

Heat the oil in a frying pan on low heat. Add the onions and garlic and fry until the onions are lightly golden. Remove and set aside.

Add the walnuts to a small blender and blitz to a powder or butter. Add the to a pot and cook over low heat until the walnuts are toasted and aromatic.

Add the pomegranate juice, pomegranate molasses, salt, allspice, and saffron and bring to a simmer. Add the quail and simmer gently for 30 minutes until the quail is very tender. The sauce should have thickened to a syrup. If it is too dry, add water as needed. Taste for salt and tartness. The stew should have a balanced sweet-tartness and nuttiness from the walnuts.

Add the water to a shallow, wide dish with the salt and butter. Bring to a boil. Add the couscous and mix in well. Cover the pot, turn off the heat, and allow it to sit for 5 minutes. Fluff and add the mint and preserved lemon. Mix in well.

Serve with couscous and garnish it with pomegranate seeds.