Devotional cooking: Koresh Fesenjan for Hekate

Suffering chronic fatigue, I usually don’t have the energy for big, flashy ritual. Once a month on the day of the new moon, I clean my house as best I can in service to Hekate, and we share the evening meal. If I’m able, I try to incorporate relevant foods such as egg, garlic, leek, honey, and pomegranate.

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Last month I made Koresh Fesenjan-a Persian chicken, walnut, and pomegranate stew.

Ingredients:
(I don’t measure things when I cook; it’s why I’m terrible at baking)
2 spoonfuls of honey
Sprinkle of cinnamon, nutmeg, pepper
Salt-I don’t normally add salt to my food but Hekate requested extra after I’d plated it up
Chicken tenders, cut into small strips
Cup of chopped walnuts
Liquid chicken stock
White rice
Olive oil
Pomegranate molasses

Process:
1. Toast the walnuts in a pan for a few minutes until golden brown and fragrant.
Lightly crush with a mortar and pestle. When cooking for two, using a food processor isn’t worth the effort it takes to clean.
2. Cook the rice.
3. Lightly brown the chicken in a pan and toss in the spring onions with a dash of oil.
4. Add chicken stock, and bring to a boil.
5. Add spices, honey, walnuts, and pomegranate molasses.
6. Simmer until the stew is no longer watery.
7. Serve with rice, garnish with walnut, parsley or pomegranate arils.

It’s a very sweet and sour, rich tasting dish.
I lit a candle and served it with a cup of fruit tea. Hekate seems to have a penchant for dark chocolate as well, which we had for dessert, although she seems insistent on sharing whatever I’m eating. Afterwards, I take her portion to my three-way crossroads altar, as well as a customary offering to the restless dead which I do not eat from.

Some months I’m not able to cook the food myself or make anything quite as elaborate as this, but it is my duty to share this meal and to remember the dead.

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