| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
4 |
-6 |
INGREDIENTS
| 2 |
lg |
Onions; chopped or sliced |
| 5 |
tb |
Butter |
| 1 |
lg |
Fryer chicken or 5 whole chicken breasts |
| 2 |
c |
Chicken broth |
| 1 |
c |
Water |
| 4 |
tb |
Pomegranate syrup; (or cranberry juice concentrate) (up to 5) |
| 2 1/2 |
c |
Finely ground walnuts |
| 2 |
tb |
Sugar; (up to 3) |
| 2 |
ts |
Salt; (up to 3) |
| 1/2 |
ts |
Saffron; (or turmeric) |
| 1/4 |
ts |
Each cinnamon; nutmeg, black pepper |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Sanjiv Singh
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
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@erols.com> on Feb 18, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”