Turkey is traditionally made in Iran as a fesenjan, cooked in grape and pomegranate molasses. It is cooked slowly and for a long time so the meat can easily fall off the bone and into the sauce. Here, this delicious concoction reminds me of the wonderful Mexican sauce known as mole, which is made with onions, chilies, nuts, peppers and dark chocolate.

Download a pdf file of this recipe for Pomegranate-Infused Turkey Braise from the new 25th Anniversary Edition of the cookbook Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies.

turkey recipe