My brother-in-law is Iraqi, and his mother can cook up some amazing Iraqi dishes. I am always excited to try something new, particularly when it is a Middle Eastern recipe that I have never had before. His mom’s recipes are passed on to me the same way my mom explains recipes – a short list of main ingredients, and a few main instructions, but really you have to figure out the steps in-between on your own. While travelling to Dubai last weekend, I picked up a copy of Lamees Hamada’s The Iraqi Cookbook. At long last, the secrets to making the perfect Iraqi kubba and biryani were in print! Even more interesting, I found that a recent Iranian dish I made, khoresht fesenjan, was in the book. Hamada describesthat the Iranian dish “reached the kitchens of Baghdad from the cities of Najaf and Karbala, where a number of Iranians visit the holy shrines…” The dish has even made its way into a traditional Iraqi children’s song where a man named Hassoun stole a cockerel and cooked fasanjoon.
I wanted to share my recipe with everyone, as this type of dish is what midEATS is all about – a dish that is not only delicious and healthy, but that has a beautiful, rich history behind it. I had scoured through a number of Iranian food blogs before settling on making my own version of fasanjoon (or fesenjoon) but my recipe seems to hit all the main ingredients. My family really enjoyed the fresh flavor, and my kids always like the tang of pomegranate in food. So if you are looking for something different, whip up some fasanjoon. It even makes you sound cool when you say “fasanjoon“…ha!