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Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Reviewed: May 30, 2005
Tried this recipe last night and -- overall -- a tasty dish. I’ve had this several times in my favorite NYC Persian restaurant and would like to offer a few suggestions: 1.) In order to balance the potentially overpowering taste of the various spices, include about two tablespoons of lemon juice (or the juice of one lemon) and two or three tablespoons of sugar. This helps balance the flavor and seems more authentic to the dish – I think. 2.) Also, do watch the cooking time. Mine was ready in about 1 hour and 45 minutes. This is pretty close to the authentic way of preparing the dish. It is, however, an acquired taste.
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