We are not traveling for Thanksgiving. My parents are coming to us! I will not have to endure five hours stuck in a car with two kids. I will not have to pass cheddar bunnies over my head to the backseat, being careful not to turn around and get carsick. I will not have to listen to Daniel Tiger on the iPad or worse…Annecy screaming. And I will not have to pay outrageous amounts of money to rent a car in Manhattan or feel guilty that Ryan is riding his bike over the George Washington Bridge in 20 degree weather to get a cheaper car. In sum, I was feeling very thankful.
And then my mom told me they had ordered the entire Thanksgiving dinner from Whole Foods. I was on the verge of making a scene and whining about how I wanted to make mushroom and sausage stuffing like this and green bean casserole with crispy onions like this. But then I started picturing a relaxing day sipping martinis, eating cheese and cracker and warming up the dinner instead of peeling potatoes, chopping onions and pretending I felt like cooking nine separate dishes. Sold!
To make a long story short, knowing that I don’t have to cook Thanksgiving dinner has given me a burst of cooking energy this week. I have wanted to try Fesenjan for years. It’s a classic Persian dish of chicken, pomegranates and walnuts. I read a bunch of recipes but settled on this one because it was the easiest and I figured if it was good, why make it more complicated?
I would leave out the honey if your pomegranate molasses has added sugar and I used cilantro instead of parsley. It’s delicious and festive to look at. It reminds me a bit of the Mexican dish chiles en nogada. Maybe I’ll try that tomorrow. There is still time!