posted by syzygy 12-20-101 11:29 AM
Pomegranate Stew - Koresh-e Fesenjan
(a Persian chicken dish)
1/2 C pomegranate molasses or 2 C fresh pomegranate juice
2 C ground walnuts
3 tsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. saffron (dissolved in 1 Tbs. hot water)
salt & pepper to taste
1/2 t turmeric
1 onion - chopped
2-3 Tbs. oil
a large fryer chicken (4-5 pounds - cut up) or duck
1 cup of water
Combine pomegranate molasses or juice, ground walnuts, sugar, salt, pepper, cinnamon, nutmeg, turmeric, and saffron. Set aside.
Clean chicken removing unnecessary bones and skin.
Place chopped onion and 3 T oil in a pot and saute 3 minutes. Then add the chicken pieces. Add 1 C of water and simmer over low heat for 30 minutes. Add the pomegranate mixture and simmer on low heat for 30 minutes longer (check water and add some if it is necessary). Add a little more sugar if you want it sweeter. Transfer to a deep serving pot, cover, and place in a warm oven until ready to serve. Serve with rice.
VARIATION: This stew can be made with meatballs made of ground beef or turkey. Knead one grated onion into one pound of ground meat and shape into meatballs the size of hazelnuts; saute them on all sides in oil and add with onions.
Pomegranate molasses can be found in Middle Eastern or gourmet grocery stores.