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  • Chicken (Or Lamb) In Pomegranate Sauce (Khoresht E Fesenjan

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    Chicken (Or Lamb) In Pomegranate Sauce (Khoresht E Fesenjan
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lrg Onions, minced or possibly sliced
    • 5 tsp Butter
    • 1 lrg Fryer chicken or possibly 5 whole chicken breasts
    • 1 can beef bouillon or possibly consomme
    • 1 c. Water
    • 2 1/2 c. Finely grnd walnuts
    • 4 1/2 tsp Pomegranate syrup (substitute sour cranber
    • 2 1/2 tsp Sugar
    • 2 1/2 tsp Salt
    • 1/2 tsp Saffron (or possibly turmeric)
    • 1/4 tsp Cinnamon
    • 1/4 tsp Nutmeg
    • 1/4 tsp Pepper
    • 2 tsp Lemon juice

    Directions

    1. Saute/fry the onions in 2 tbsp. of the butter till golden. Remove from the pan. Add in 3 more tbsp. of butter and saute/fry the chicken pcs till light brown. Add in the bouillon and sauteed onions. cover and simmer gently for 30 min. Cook and bone.
    2. Prepare the sauce by stirring the water into the grnd walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 min.
    3. Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add in 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 possibly more pomegranate syrup if too sweet. The chicken pcs should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
    4. Serve with rice.

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