Recipe: Faisinjan (Chicken in Walnut and Pomegranate)
For 4 Persons
Category: Poultry
Stephen Ceideburg
1 Chicken
Olive oil
1 Chopped onion
250 g Walnuts, coarsely ground
6 1/2 Pomegranates, juice only
1 sm Lemon, juice only
3 tb Brown sugar
1 ts Ground cinnamon
Salt and pepper to taste
This classic Persian dish was originally made with game birds, but is fine
with chicken - or duck if you prefer. With its scattering of pomegranate
seeds and walnuts it is very decora- tive.
Disjoint a chicken (or use chicken pieces) and brown in a little olive oil
in a heavy pan with a lid. Remove the chicken and set aside. Brown a
chopped onion in the remaining oil. Add 250 g very coarsely ground walnuts
and cook gently for a minute or so.
Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons brown
sugar, a teaspoon ground cinnamon and salt and pepper to taste. Bring to a
simmer and return the chicken to the pan. Cook gently for 1 1/2 hours until
very tender.
Taste and adjust the sweet-sour balance if necessary. Serve over steamed
rice and scatter over the dish the seed sacs of the remaining half
pomegranate and a handful of coarsely chopped walnuts.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
back