FESENJAN

Ingredients: (Serves 6)


1 large onion, minced
1/2 teaspoon pepper
1/2 teaspoon turmeric
2 tablespoon butter or cooking oil
1 pound meat or small duck or partridge
1 tablespoon flour
1/2 pound walnut meat, coarsely chopped
1/3 cup hot water
1 1/2 xups pomegranate juice *
Salt to taste
Juice of 1 or 2 lemons (optional)
1 small eggplant
Cooking oil
1 1/2 teaspoons cardamom powder


Directions:



Saute the onion with the pepper and turmerc in the butter or the oil until well browned.
Remove onions and drain. If ground meant is used, make small balls and brown slightly in
the oil remaining in the pan. If birds are used, brown them on all sides.

Sprinkle meat or birds with the flour and the chopped walnuts and saute for a few
minutes longer. Add water, pomegranate juice and salt to taste. If you like a sourer dish
add lemon juice. Cover and simmer over low heat for 30 minutes.

Peel eggplant, cut lenghtwise into 6 or 8 pieces, sprinkle each piece with salt and stack
one on top of the other for a few minutes to drain. Then rinse in cold water, dry and saute
inhot oil until lightly browned on both sides. Arrange the eggplant on top of the meat or
poultry, partially cover, and simmer over low heat until the eggplant is tender and a rich
brown gravy rises to the top. Add powdered cardamom, stir well but gently and cook about
5 minutes longer. Server with chelo (white rice).

Note:
1 pound white fish or salmon may be used instead of meat or poultry. In this case the
cooking time will be about 15 minutes less. ALso either of the following vegetables may
be substituted for the eggplant: One pound of fresh pumpkin meat, minced and sauteed, or
one pound Italian squash, halved and sauteed.

* Somtimes we use lemmon or lime juice, brown sugar and 1/2 cup tomato juice when
pomogrante juice is not available.