Khoresht Anaar-Aveej



Ingredients: (6 servings)


chicken pieces, 1-1.5 kgs
ground walnuts, 500 grams
rice-flour, 2 spoonfuls
herbs (parsley, mint, coriander, spring-onion ends), 500 grams
3-4 onions
garlic, 2-3 cloves
pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
sugar, 2-3 spoons
1/2 cup of cooking oil
salt


Directions:


Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken
pieces and fry in onions until color changes. Add 3 glasses of hot water
and bring to boil. Turn heat down and let boil slowly for about 30 minutes
adding more hot water if needed.


Wash and rinse the herbs, then finely chop them. Peel garlic cloves
and thinly slice them. Fry herbs and garlic in oil for a few minutes.


Add herbs, salt, ground walnuts and pomegranate juice or paste (if using
pomegranate paste, add 2 more glasses of hot water and bring to
slow boil). If pomegranate juice or paste is sour, add some sugar
to the khoresht. Dissolve rice-flour in a cup of cold water and add
to khoresht near the end of cooking.


Care should be taken to cook the khoresht long enough so that the oil in
walnuts comes out and the mix becomes quite thick. Khoresht anaar-aveej should
be served with white rice.


Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk