Khoreshe Fesenjan - 2 - Iran - 2c
a2, mideast, poultry
2 pounds boneless chicken breast cut into 2; pieces
1 medium onion; finely chopped
3 cloves garlic
1 medium zucchini squash; peeled
2 whole shelled walnuts
3 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
2 tablespoon vegetable oil
3 tablespoons pomegranate paste/molasses ¹
sugar; to taste
1/2 tablespoon tomato paste; (optional)
1. Fry the onions in the oil over med/high heat till they are lightly golden. Add the chicken, raise the heat to high and keep frying till all the juices are absorbed.
2. Meanwhile put the walnuts, zucchini and garlic into a food processor fitted with the steel blade and process till smooth (almost paste). Set aside.
3. When the juices in the meat/onion mixture are absorbed, add the spices (salt, black pepper, turmeric, and cinnamon) and fry for a minute or so (don't over fry). Add about 2 cups of water and the walnut mixture. Bring to a simmer.
4. Add the pomegranate paste and the optional tomato paste. The tomato paste is used mainly for color. It makes the stew darker. Addition of sugar depends on the type of pomegranate you use. If it is in the form of molasses, you probably don't need the sugar (it is already in there). The dish should not be too sour. Adjust the sugar to your taste.
5. Stir frequently because the walnuts have a tendency to settle down and burn at the bottom of the pot.
6. When the meat is done, the sauce should be thick.
7. Serve with hot basmatti rice.
¹ You can find pomegranate paste in specialty food stores that carry middle eastern or indian spices. It is usually found in 5 oz. bottles referred to as pomegranate molasses.
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Yield: 1 serving
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.32 **