Sunday, November 23, 2008
The My Kitchen, My World bloggers traveled to Iran this week, thanks to inspiration from Elra at Elra's Cooking. I was excited to work with middle eastern flavors again, and after some googling found a scrumptious sounding dish called Khoresht-e Fesenjan. After eating it, it reminds me of a dish called Chicken Pomegranate at La Mediteranee in San Francisco.
I was excited to work with pomegranate, and intrigues by the sauce that is made with reduced pomegranate juice and ground walnuts. The oils come out of the ground walnuts, and the sauce is nutty,sweet/tart, and simply delicious. This was one of those great dishes that I would never think to make on my own, but am so glad I used this opportunity to stretch my culinary horizons, so to speak.
1 kg chicken pieces
500 grams Ground walnuts
4 small onions
4 glasses Pomegranate juice (or 5 tablespoons of pomegranate paste)
2-3 tablespoons sugar
1/2 cup of cooking oil
1/2 teaspoon Salt
Pour 5 glasses of hot water in a pan and bring to boil. Add salt, ground walnuts and pomegranate juice or paste. If pomegranate juice or paste is sour, add 2-3 tablespoons sugar to the khoresht.
Turn heat down and let boil slowly for about 45 minutes adding more hot water if needed.
Peel onions and slice thinly. Fry in oil until slightly golden.
Wash chicken pieces and fry in onions with 1/2 teaspoon turmeric until color changes. Add these to the Khoresht and let slowly cook for another 30 minutes.