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Recipe Khoresht Fesenjaan (Chicken with Pomegranate Sauce) (Chicken)
Home Cooking Recipes
Required Ingredients:
- 1/2 cup vegetable oil
- 4 red onions, thinly sliced
- 3 pounds boneless chicken pieces
- 2 cups hot water
- 2 1/2 cups pomegranate juice
- 4 cups chopped walnuts
- 2 tablespoons freshly ground cardamom
- 2 tablespoons ground cinnamon
- 1 butternut squash, seeded and cubed
- 1/4 teaspoon saffron powder
- salt to taste
Preparing/Cooking:
- Heat the oil in a large heavy skillet over medium heat.
- Sautee onions until starting to brown.
- Add chicken pieces, and fry until lightly browned on the outside.
- Pour in the water, and bring to a boil.
- Reduce heat to low, and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
- Preheat the oven to 325 degrees F (65 degrees C).
- Combine the walnuts and pomegranate juice in the container of a blender or food processor.
- Process into liquid.
- This can be done in small batches if necessary.
- Add this mixture to the simmering chicken mixture.
- Season with cardamom, cinnamon, saffron powder, and salt.
- Stir in the cubed squash.
- Transfer the entire mixture to a 9x13 inch baking dish.
- Bake, loosely covered for 2 1/2 hours in the preheated oven.
- Serve with white rice.
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