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Poultry Perfection

Persian Quail with Pomegranate Walnut Sauce (Fesenjan)

November 24, 2020

Sweet, tart, earthy and rich, this beautiful celebratory Persian dish originated thousands of years ago in the Iranian province of Gilan on the Caspian Sea. You may have seen fesenjan served as a chicken stew, but here, I’ve elevated the dish by serving the sauce with honey-and-spice-glazed grilled quail–a gorgeous presentation for fall and winter feasts. If you prefer? Swap out the quail for grilled bone-in chicken. Continue Reading…