Khoreshe fesenjan

Yield: 6 Servings

Measure Ingredient
2½ \N To 3 lb. fryer; cut up
5 tablespoons Shortening
½ teaspoon Poultry Seasoning
1 teaspoon Salt
½ teaspoon Pepper
1 large Onion; finely chopped
3 tablespoons Butter
2 tablespoons Tomato Sauce
2 cups Walnuts; finely chopped
3½ cup Water
1 teaspoon Salt
½ teaspoon Cinnamon
2 tablespoons Lemon Juice
1 cup Fresh Pomegranate Juice
1 tablespoon Sugar

Here's a recipe from "In a Persian Kitchen" by Maideh Mazda. I haven't tried this recipe before, but all the recipes I've tried from this book have been great. Wash and prepare chicken for frying. Saute the chicken in the shortening along with the poultry seasoning, salt, and pepper. Set aside. Saute onion in butter until golden brown. Add tomato sauce and simmer for a few minutes. Add the walnuts. Simmer over med. heat for 5 minutes. Stir constantly and be careful not to burn walnuts. Add water and remaining seasonings, lemon juice and pomegranite juice. Cover and cook the sauce on low heat for about 35 minutes. Arrange chicken in sauce. Cover and simmer for 20-25 minutes. Serve with steamed rice. Now that I've typed it out, it sound good! I'll have to try it soon! Sharon SUE HALEY (UJEB63A) Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 15:22:04 -0500 From: LD Goss <ldgoss@...>

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