INGREDIENTS

INSTRUCTIONS

Khoresh Fessanjan is traditionally made with duck meat, but any meat
can be used. For a Northern Iranian variation on this recipe, fry
strips or slices of 2 eggplants or 3 zucchini separately and add to
the walnut sauce about 15 minutes before serving. Both versions get
served with traditional chelo rice (recipe follows).  In a nonstick
pot, briefly toast the ground walnuts. Lower the heat  and add enough
water to cover the nuts by 1 inch. Add the pomegranate  juice and
tomato paste and cook over low heat for about 45 minutes  until the
surface gets oily, stirring occasionally to prevent the  walnuts from
forming a crust. Meanwhile, remove the excess fat from  the chicken,
then cut into 1 1/2 inch cubes. Wash and drain the meat,  pat dry with
paper towels. In a nonstick pan, heat the oil over  medium heat, add
the chicken, and cook just to sear the outside of  the cubes. Add the
grated onion and continue cooking. When the onion  becomes soft, add
the turmeric, salt and pepper and stir. Add 3 cups  water, stir, cover
and cook over medium heat until the meat is almost  done, about 45
minutes. Add the meat to the walnut mixture and cook  over low heat for
15 minutes. The sauce should be thick, with a  sweet-and-sour taste.
*Note: Concentrated pomegranate juice can be  found in Middle Eastern
stores. Makes 8 servings.  Recipe by: Washington Post  Posted to
MC-Recipe Digest by Walt Gray <waltgray@mnsinc.com> on Mar  18, 1998

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