I love Fessen Jan! I gave it four stars because it an be perfect with a couple tweaks: I add about 1 tsp. of turmeric to the onion while it is frying. I also use (1) 16 oz. bag of walnut pieces, which renders more than 1 cup. I pound my walnuts with a hammer to make them as fine as possible (and I don't have a food processor so I really do not have a choice!). I use 2 small game hens if they are on sale; if not, I use 1 lb. of chicken pieces with the skin on. I boil the meat, take it out when finished, and use that chicken stock as my liquid base for the Fessen Jan. If it needs more liquid, I just add chicken broth, never water. Then, into the liquid base I add: the onion/turmeric mixture, the finely ground walnuts, about ½ c. sugar, and the bottle of concentrated pomegranate paste/juice. I do not use the full 10 oz bottle, maybe about ¾ of the 10 oz. bottle. I bring it to a boil, reduce heat to about a 3 or 4 on the stove, and let it simmer for about 2 hours. When finished, add the chicken or game hens. Here are the secrets to the best Fessen Jan: 1. Make sure the walnuts are ground so fine that when you handle it, the mass of ground-up walnuts is almost like play-doh; 2. According to some of the best Iranian cooks I know, the darker the sauce, the better. This is accomplished by using almost all of10 oz bottle of concentrated pomegranate juice/paste. My father, who is Iranian (and a darn good cook, I might add!) told me that back in the day when he was growin
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I love Fessen Jan! I gave it four stars because it an be perfect with a couple tweaks: I add...