Khoreshe Fesenjan - 1 - Iran - 2c

a2, mideast, poultry

2 1/2 pounds chicken fryer; cut up, up to 3
5 tablespoons Shortening
1/2 teaspoon Poultry Seasoning
1 teaspoon Salt
1/2 teaspoon Pepper
1 large Onion; finely chopped
3 tablespoons Butter
2 tablespoons Tomato Sauce
2 cups Walnuts; finely chopped
3 1/2 cups Water
1 teaspoon Salt
1/2 teaspoon Cinnamon
2 tablespoons Lemon Juice
1 cup Fresh Pomegranate Juice
1 tablespoon Sugar

Here's a recipe from "In a Persian Kitchen" by Maideh Mazda.


Wash and prepare chicken for frying. Saute the chicken in the shortening along with the poultry seasoning, salt, and pepper. Set aside. Saute onion in butter until golden brown. Add tomato sauce and simmer for a few minutes. Add the walnuts. Simmer over medium. heat for 5 minutes. Stir constantly and be careful not to burn walnuts. Add water and remaining seasonings, lemon juice and pomegranate juice. Cover and cook the sauce on low heat for about 35 minutes. Arrange chicken in sauce. Cover and simmer for 20-25 minutes. Serve with steamed rice.


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Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.32 **