Khoreshe Fesenjan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient — Preparation Method
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2 1/2 to 3 lb. fryer — cut up
5 Tablespoons Shortening
1/2 Teaspoon Poultry Seasoning
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Large Onion — finely chopped
3 Tablespoons Butter
2 Tablespoons Tomato Sauce
2 Cups Walnuts — finely chopped
3 1/2 Cups Water
1 Teaspoon Salt
1/2 Teaspoon Cinnamon
2 Tablespoons Lemon Juice
1 Cup Fresh Pomegranate Juice
1 Tablespoon Sugar

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)

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