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…
