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| Khoreshe Fesenjan Recipe |
Category: Chicken
Rating:
N/A
Servings: 6
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Ingredients
2 1/2 to 3 lb. fryer; cut up
5 tablespoon shortening
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 large onion; finely chopped
3 tablespoon butter
2 tablespoon tomato sauce
2 cup walnuts; finely chopped
3 1/2 cup water
1 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoon lemon juice
1 cup fresh pomegranate juice
1 tablespoon sugar
Cooking Directions:
Here's a recipe from "In a Persian Kitchen" by Maideh Mazda. I haven't tried this recipe before, but all the recipes I've tried from this book have been great. 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 med. heat for 5 minutes. Stir constantly and be careful not to burn walnuts. Add water and remaining seasonings, lemon juice and pomegranite 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. Now that I've typed it out, it sound good! I'll have to try it soon! Sharon SUE HALEY (UJEB63A)
chicken
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