Dinner Party in a Restaurant

We were all surprised when the director of the restaurant told us that we could take our scarves off and play dance music. The ladies, had to run to their cars to change into dresses they had brought for the after-dinner party (in the house)! Of course, we had rented the entire restaurant for the party, but still, they say that in the IRI one is not supposed to hold mix parties in public places! Our friends were joking:" where did the revolution go?"

Here's a little treat: recipe of Khoresht-e Fesenjan (slang: Fesenjoon)

Ingredients: (6 servings, keeps well in freezer)

• (preferebly boneless) Chicken pieces, 1 kg
• Ground walnuts, 300 grams
• 1 large onion
  
• Half a cup of pomegranate sauce (the Iranian version is rather sweet, the Mediterranean one more sour)
• Sugar, 2-3 spoons 4 tbl spoons of oil Salt, black pepper, and 1 tea spoon of tumeric

Directions:

• Peel onions and slice thinly. Fry in oil on medium heat until slightly golden.
• Add tumeric to onions and stir for another 2-3 minutes.
  
• Fry chicken pieces (3-inch cuts) in onions until color changes.
  
• Add ground walnuts and fry for 5 minutes, stirring continuously to prevent burning walnut.
• Add one cup of water and bring to boil.
• Add pomegranate sauce and simmer long enough until the sauce thickens.
  
• The khoresht is well cooked when the oil in walnuts comes out (you will see a layer of yellow oil over the pot, you can dispose it, if you like).
  
• Khoresht fesenjan should be served with white rice.

The Southern people like this more sweet, the Northrners more sour! I do not know anyone who dislikes this dish.

Variatoin: replace chicken with meatballs (ground beef, chicpea flour, grated onions, one egg)