Chicken(Or Lamb) in Pomegranate Sauce (Khoresht-E Fesenjan)
Yield
servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped or sliced |
|
| 5 | teaspoons |
butter
|
|
| 1 | large |
chicken
fryer or 5 chicken breasts |
*
|
| 1 | can |
beef stock
or consomme |
*
|
| 1 | cup |
water
|
|
| 2 ½ | cups |
walnuts
finely ground |
|
| 4 ½ | teaspoons |
syrup
pomegranate or (substitute sour cranberry) |
|
| 2 ½ | teaspoons |
sugar
|
|
| 2 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
saffron threads
or tumeric |
*
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped or sliced |
|
| 25 | ml |
butter
|
|
| 1 | large |
chicken
fryer or 5 chicken breasts |
*
|
| 1 | can |
beef stock
or consomme |
*
|
| 237 | ml |
water
|
|
| 591 | ml |
walnuts
finely ground |
|
| 23 | ml |
syrup
pomegranate or (substitute sour cranberry) |
|
| 13 | ml |
sugar
|
|
| 13 | ml |
salt
|
|
| 2.5 | ml |
saffron threads
or tumeric |
*
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
lemon juice
|
|
Directions
Saut? the onions in 2 tablespoon of the butter until golden brown.
Remove from the pan.
Add 3 more tablespoon of butter and saut? the chicken pieces until light brown.
Add the bouillon and saut?ed onions. cover and simmer gently for 30 minutes.
Cook and bone.
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 to 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.
