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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