| Khoresht
Fesenjan
Ingredients: (6
servings)
-
Chicken pieces, 1-1.5
kgs
-
Ground walnuts, 500
grams
-
3-4 onions
-
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.
Add 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.
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
fesenjan should be served with white rice.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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