Pomegranate Khoresh with Chicken

2 large onions, peeled, and thinly sliced
2 pounds chicken legs or duck breast, cut up with skin removed
5 tablespoons oil or butter
1 teaspoon salt
1/2 cup pomegranate paste dissolved in 2.5 cups water or 4 cups
pomegranate juice
1 cup peeled and cubed butternut squash (optional) (I use it and love
it in this dish)
1/2 pound or 2 cups very finely ground walnuts
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
2 tablespoons sugar (optional)
seeds of a whole fresh pomegranate (note to self: grow a pomegranate
tree)

Brown onions and chicken in oil. Add 1 teaspoon salt.

Heat 2 tablespoons oil in a non-stick skillet and brown both sides of
the squash. Set aside.

In food processor, finely grind the walnuts, add the diluted
pomegranate paste, cinamon, saffron water and mix well to create a
creamy paste.

Add the butternut squash and nut paste to the onions and chicken
stirring gently. If the pomegranate paste is too sour, add 2
tablespoons sugar. Cover and simmer 1.5 hours, stirring occasionally
with a wooden spoon to prevent the nuts from burning. (Tammy's note:
one should never burn one's nor anyone else's nuts)

Garnish with pomegranate seeds. Serve with rice.

This recipe is from New Food of Life (Ancient Persian and Modern
Iranian Cooking and Ceremonies) which was given to me by a fellow
rfcer who knows how much I love him :-) There are variations of this
recipe which I'm far too lazy to type in. I HIGHLY recommend this
book to anyone who finds this type of cookery appealling. I do, and I
cook from it often.

On Sat, 30 Sep 2006 22:01:23 GMT, (TammyM) wrote:

>Pomegranate Khoresh with Chicken

Thanks!!!!!!


Cover and simmer 1.5 hours, stirring occasionally
>with a wooden spoon to prevent the nuts from burning. (Tammy's note:
>one should never burn one's nor anyone else's nuts)

LOL!!!!!!! I will not burn anyone's nuts..unless they deserve it..


Christine

the pomegranate and duck combo sounds heavenly!

<s>
``````````````

On Sat, 30 Sep 2006 22:01:23 GMT, (TammyM) wrote:

>Pomegranate Khoresh with Chicken
>
>2 large onions, peeled, and thinly sliced
>2 pounds chicken legs or duck breast, cut up with skin removed
>5 tablespoons oil or butter
>1 teaspoon salt
>1/2 cup pomegranate paste dissolved in 2.5 cups water or 4 cups
> pomegranate juice
>1 cup peeled and cubed butternut squash (optional) (I use it and love
> it in this dish)
>1/2 pound or 2 cups very finely ground walnuts
>1/2 teaspoon cinnamon
>1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
>2 tablespoons sugar (optional)
>seeds of a whole fresh pomegranate (note to self: grow a pomegranate
> tree)
>
>Brown onions and chicken in oil. Add 1 teaspoon salt.
>
>Heat 2 tablespoons oil in a non-stick skillet and brown both sides of
>the squash. Set aside.
>
>In food processor, finely grind the walnuts, add the diluted
>pomegranate paste, cinamon, saffron water and mix well to create a
>creamy paste.
>
>Add the butternut squash and nut paste to the onions and chicken
>stirring gently. If the pomegranate paste is too sour, add 2
>tablespoons sugar. Cover and simmer 1.5 hours, stirring occasionally
>with a wooden spoon to prevent the nuts from burning. (Tammy's note:
>one should never burn one's nor anyone else's nuts)
>
>Garnish with pomegranate seeds. Serve with rice.
>
>This recipe is from New Food of Life (Ancient Persian and Modern
>Iranian Cooking and Ceremonies) which was given to me by a fellow
>rfcer who knows how much I love him :-) There are variations of this
>recipe which I'm far too lazy to type in. I HIGHLY recommend this
>book to anyone who finds this type of cookery appealling. I do, and I
>cook from it often.

"TammyM" > wrote in message
...
> Pomegranate Khoresh with Chicken

<recipe snipped>

This sounds wonderful, Tammy! Added to the collection...

Lisa Ann

On Sat, 30 Sep 2006 15:23:59 -0700, sf <> wrote:

>the pomegranate and duck combo sounds heavenly!

And believe it or not, the box of exotic goodies I ordered from an
Iranian place in CA, ,including a bottle of pomegranate paste, arrived
just yesterday. Oh boy!

Boron
><s>
>``````````````
>
>On Sat, 30 Sep 2006 22:01:23 GMT, (TammyM) wrote:
>
>>Pomegranate Khoresh with Chicken
>>
>>2 large onions, peeled, and thinly sliced
>>2 pounds chicken legs or duck breast, cut up with skin removed
>>5 tablespoons oil or butter
>>1 teaspoon salt
>>1/2 cup pomegranate paste dissolved in 2.5 cups water or 4 cups
>> pomegranate juice
>>1 cup peeled and cubed butternut squash (optional) (I use it and love
>> it in this dish)
>>1/2 pound or 2 cups very finely ground walnuts
>>1/2 teaspoon cinnamon
>>1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
>>2 tablespoons sugar (optional)
>>seeds of a whole fresh pomegranate (note to self: grow a pomegranate
>> tree)
>>
>>Brown onions and chicken in oil. Add 1 teaspoon salt.
>>
>>Heat 2 tablespoons oil in a non-stick skillet and brown both sides of
>>the squash. Set aside.
>>
>>In food processor, finely grind the walnuts, add the diluted
>>pomegranate paste, cinamon, saffron water and mix well to create a
>>creamy paste.
>>
>>Add the butternut squash and nut paste to the onions and chicken
>>stirring gently. If the pomegranate paste is too sour, add 2
>>tablespoons sugar. Cover and simmer 1.5 hours, stirring occasionally
>>with a wooden spoon to prevent the nuts from burning. (Tammy's note:
>>one should never burn one's nor anyone else's nuts)
>>
>>Garnish with pomegranate seeds. Serve with rice.
>>
>>This recipe is from New Food of Life (Ancient Persian and Modern
>>Iranian Cooking and Ceremonies) which was given to me by a fellow
>>rfcer who knows how much I love him :-) There are variations of this
>>recipe which I'm far too lazy to type in. I HIGHLY recommend this
>>book to anyone who finds this type of cookery appealling. I do, and I
>>cook from it often.

writes:
>Pomegranate Khoresh with Chicken
>
>2 large onions, peeled, and thinly sliced
>2 pounds chicken legs or duck breast, cut up with skin removed
>5 tablespoons oil or butter
>1 teaspoon salt
>1/2 cup pomegranate paste dissolved in 2.5 cups water or 4 cups
> pomegranate juice
>1 cup peeled and cubed butternut squash (optional) (I use it and love
> it in this dish)
>1/2 pound or 2 cups very finely ground walnuts
>1/2 teaspoon cinnamon
>1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
>2 tablespoons sugar (optional)
>seeds of a whole fresh pomegranate (note to self: grow a pomegranate
> tree)
>
>Brown onions and chicken in oil. Add 1 teaspoon salt.
>
>Heat 2 tablespoons oil in a non-stick skillet and brown both sides of
>the squash. Set aside.
>
>In food processor, finely grind the walnuts, add the diluted
>pomegranate paste, cinamon, saffron water and mix well to create a
>creamy paste.
>
>Add the butternut squash and nut paste to the onions and chicken
>stirring gently. If the pomegranate paste is too sour, add 2
>tablespoons sugar. Cover and simmer 1.5 hours, stirring occasionally
>with a wooden spoon to prevent the nuts from burning. (Tammy's note:
>one should never burn one's nor anyone else's nuts)
>
>Garnish with pomegranate seeds. Serve with rice.
>
>This recipe is from New Food of Life (Ancient Persian and Modern
>Iranian Cooking and Ceremonies) which was given to me by a fellow
>rfcer who knows how much I love him :-) There are variations of this
>recipe which I'm far too lazy to type in. I HIGHLY recommend this
>book to anyone who finds this type of cookery appealling. I do, and I
>cook from it often.

I wouldn't call it a Persian recipe -- Persian-inspired maybe.
There's no option for butternut squash in the dish known as
Khoresh Fesenjan. Have you tried it without? Serve the squash
on the side and see what you think.

On Sun, 1 Oct 2006 03:55:07 +0000 (UTC), tert in seattle
> wrote:

writes:
>>Pomegranate Khoresh with Chicken
>>
>>2 large onions, peeled, and thinly sliced
>>2 pounds chicken legs or duck breast, cut up with skin removed
>>5 tablespoons oil or butter
>>1 teaspoon salt
>>1/2 cup pomegranate paste dissolved in 2.5 cups water or 4 cups
>> pomegranate juice
>>1 cup peeled and cubed butternut squash (optional) (I use it and love
>> it in this dish)
>>1/2 pound or 2 cups very finely ground walnuts
>>1/2 teaspoon cinnamon
>>1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
>>2 tablespoons sugar (optional)
>>seeds of a whole fresh pomegranate (note to self: grow a pomegranate
>> tree)
>>
>>Brown onions and chicken in oil. Add 1 teaspoon salt.
>>
>>Heat 2 tablespoons oil in a non-stick skillet and brown both sides of
>>the squash. Set aside.
>>
>>In food processor, finely grind the walnuts, add the diluted
>>pomegranate paste, cinamon, saffron water and mix well to create a
>>creamy paste.
>>
>>Add the butternut squash and nut paste to the onions and chicken
>>stirring gently. If the pomegranate paste is too sour, add 2
>>tablespoons sugar. Cover and simmer 1.5 hours, stirring occasionally
>>with a wooden spoon to prevent the nuts from burning. (Tammy's note:
>>one should never burn one's nor anyone else's nuts)
>>
>>Garnish with pomegranate seeds. Serve with rice.
>>
>>This recipe is from New Food of Life (Ancient Persian and Modern
>>Iranian Cooking and Ceremonies) which was given to me by a fellow
>>rfcer who knows how much I love him :-) There are variations of this
>>recipe which I'm far too lazy to type in. I HIGHLY recommend this
>>book to anyone who finds this type of cookery appealling. I do, and I
>>cook from it often.
>
>I wouldn't call it a Persian recipe -- Persian-inspired maybe.
>There's no option for butternut squash in the dish known as
>Khoresh Fesenjan. Have you tried it without? Serve the squash
>on the side and see what you think.

My understanding is that khoreshes are stews, and utilize many
different ingredients. These dishes are referred to in different
fashions and different names throughout central Asia and the middle
east. One of my favorite dishes is a khoresh utilizing butternut
squash. This particular dish is Afghani.

TammyM