Khoreshe Fesenjan - 1

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken fryer - cut up, up to 3
5 tablespoons	75ml	Shortening
1/2 teaspoon	2.5ml	Poultry Seasoning
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	Onion - finely chopped (large)
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Tomato Sauce
2 cups	292g / 10oz	Walnuts - finely chopped
3 1/2 cups	829ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
2 tablespoons	30ml	Lemon Juice
1 cup	237ml	Fresh Pomegranate Juice
1 tablespoon	15ml	Sugar

Recipe Instructions

Here's a recipe from "In a Persian Kitchen" by Maideh Mazda.

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.

Source:
Cole Publishing Group Recipe Collection

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