Parivash Rohani heard about Immigrant Kitchens from a friend and reached out to see if she could be involved. In her home in Portland, Maine, she taught me how to make her favorite Iranian dish, called fesenjoon. It's chicken breast cut into cubes and cooked in a nutty sweet and sour sauce that's kind of like Persian bar-b-q sauce, but without the tomato base. Ground walnuts give the sauce body, richness, and a touch of bitterness. Pomegranate molasses adds dark red color and pungency.