Persian Chicken Stew
Khoresht fesenjan is a Persian stew made with pomegranate juice and walnuts. Chef Matthew Dillon serves this version at his Sitka & Spruce restaurant in Seattle's Melrose Market. His rule No. 1 for making this dish: "Use a thoughtfully and responsibly raised whole chicken." Plus: F&W's Chicken Cooking Guide
The chicken stew can be refrigerated overnight.
Dried lime is a Middle Eastern ingredient made by boiling fresh lime in salt water, then drying it in the sun. It's sour and tangy. It'savailable at Middle Eastern markets or from kalustyans.com.
Sliced pink or red grapefruits and oranges, sprinkled lightly with rose water and cinnamon.
The fragrant spices in this Persian chicken dish make it perfect for a bold red like a Spanish Garnacha.