Black cherry almond Persian fesenjoon

Over here I wrote about Fesnjoon, one of the most traditional Persian dishes of all time. Presented here is another modern twist to the classical version. As usual, it is worth to mention that this is not a typical dish found in Persian kitchens.

Ingredients:
1 cup sliced almond, soaked over-night

1 cup black cherry, seeded and halved

½ cup barberries, soaked over-night

1 cup  chicken stock

1 Pound (~500 gr) chicken thighs or a small Cornish hen

2 TBSP canola oil

1 TBSP saffron solution

1 lemon, juiced

1 Star anise pod and 3 dried chilies (optional)

Wash and soak in warm water. Prepare the cherries.

Finely puree the soaked almonds, barberries, cherries, stock.

Looks gorgeous! 

Brown the Cornish hen in really hot pan. 

Season with salt, pepper, and a few drops of Sherry vinegar (any vinegar).

Add the blender mixture.

Season with salt and pepper, dried chilies, and saffron.

Adjust the taste with lemon juice. This is really up to your taste and also very much depends on the acidity of your ingredients such as cherries and barberries. 

The stew could be either braised, or,  very slowly stewed on the stove (covered).