Yield: 4 -6
|2 larges||Onions; chopped or sliced|
|1 large||Fryer chicken or 5 whole chicken breasts|
|2 cups||Chicken broth|
|4 tablespoons||Pomegranate syrup; (or cranberry juice concentrate) (up to 5)|
|2½ cup||Finely ground walnuts|
|2 tablespoons||Sugar; (up to 3)|
|2 teaspoons||Salt; (up to 3)|
|½ teaspoon||Saffron; (or turmeric)|
|¼ teaspoon||Each cinnamon; nutmeg, black pepper|
|2 tablespoons||Lemon juice|
This is a popular Persian dish. It is also very rich. Ben Motazed recommends that the dinner
guests go for a long walk after a meal of khoresht-e-fesenjan. Recipe from Persian
Cooking: A table of Exotic Delights.
Saute the onions in 2 tablespoon of the butter until golden brown. Remove from the pan. Add 3 more tablespoon of butter and saute the chicken pieces until light brown.Add the bouillon and sauted onions. cover and simmer gently for 30 minutes. Bone the chicken.
Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes. Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998