My finished fesenjoon/fesenjan! Chicken in a pomegranate, walnut paste sauce, topped with pomegranate arils and served on steamed rice.

My finished #Persian dish #fesenjoon #fesenjan!
This is such a fantastic dish. Sweet and sour and tangy.
Definitely making this again. It's super easy, not many ingredients, and it just tastes so good! 🍽️🍜

... #Lotus123 classes at an Iranian-owned computer school in #WestLosAngeles. One day, classmate Ali invited me to join him for lunch downstairs at the #Persian restaurant #Javan, and—Glory be!—I again had #fesenjan, also #ash-e-joe, #paneer-o-sabzi, and #kashk-o-bademjan.

Your favorites are ...?

... 17 years (from 1974) to get a second serving of #fesenjan.

I hit #LosAngeles with a B.A. in #vocalperformance, 5 years' experience waiting tables, 3 years' experience in #PublicRadio (2 fields I did not want to continue in), and no other job skills. I enrolled in #WordPerfect and ...
(cont'd)

basmati rice.

Thereafter, I pined and pined for #fesenjan. I can't think of where I would have had to have traveled from my home in rural N. Louisiana in '74 to find #PersianFood.

Turns out, it was #Persia. In 1978 and on 3 days notice, I joined a missionary team (long story) that was... (cont'd)

... was my chosen companion for the day. We decided the most spot for lunch was the #Iran Pavilion (pictured in my earlier post), because neither of us knew the cuisine. I'll never forget. I had #fesenjan (chicken stewed in a thick gravy of ground #walnuts and #pomegranate syrup) atop ... (cont'd)