As many of you celebrate Christmas and Hanukkah in late december, most of Iranians celebrate Yalda. Yalda is the celebration of the winter solstice, the longest night of the year; Iranians call it Shab-e Chelleh (night of forty) or Shab-e Yaldā (yalda night). In Iran is celebrated between the last day of Azar and the first day of Dey (december 20, 21 or 22 of each year). <br />Fesenjaan is a perfect wintry family dish which my grandma uses to cook during winter and especially for Yalda. This stew is made with poultry, pomegranate paste, walnuts and sugar and is usually served with the persian rice. Fesenjaan is one of those dishes that has some tips and tricks and, above all, it has patience as main ingredient. You can serve it in tree ways: sweet, sweet&sour or sour. Depending on how you like it, you can balance its sweetness and sourness. In Italy where I live in the past 8 years, during winter time and especially for Christmas, Italians traditionally cook capon. Capon has a very rich gamy flavor, it’s not as fat as duck and its meat is softer that chicken. So I decided to mix up some "winter traditions" and cook my "Fesenjaan with capona". For the sauce instead I used my lovely and outstanding pomegranate paste from Abyaneh. A small village close to Kashan, Iran. In Europe & USA, you can find pomegranate paste or molasses in Persian, Asian or Indian shops. Hope you enjoy the recipe. x

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