Khoreshe Fesenjan
> from: moye...@hotmail.com (jay moyer 21) 
> i am looking for a recipe for khoreshe fesenjan. 
> it is persian chicken with pomegranate sauce. can you help me ... 
> please?!!! they are sooo good. thanks so much. 
 
 
 
 
3 lb.  chicken, cut up
8 Tbsp  olive oil
1/2 tsp  poultry seasoning
1 tsp  salt
1/2 tsp  pepper
1 large  onion, finely chopped
3 Tbsp  butter
2 Tbsp  tomato sauce
2 cup  walnuts, finely chopped
3-1/2 cup  water
1 tsp  salt
1/2 tsp  cinnamon
2 Tbsp  lemon juice
1 cup  fresh pomegranate juice
1 Tbsp  sugar
 
wash and prepare chicken for frying. saute the chicken in the oil 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 your walnuts. add water and remaining seasonings, 
lemon juice and pomegranate 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 and persian flat bread (recipe below). 
servings: 6 
 
nan-e barbari persian flat bread 
 
3 cup  whole wheat flour
2 cup  corn flour
2 cup  warm water (110f, 45c)
1/4 cup  warm water (110f, 45c)
1   14 oz.)pkg. active dry yeast
3 Tbsp  white sugar
3 Tbsp  sunflower oil
1 tsp  cinnamon
1/4 cup  sesame seeds
  milk
 
pour 1/4 cup of warm water into a small bowl, and sprinkle the yeast over 
it. stir until dissolved. thoroughly mix the flour and cinnamon together. 
make a well in the center, and put the dissolved yeast into it. add sugar, 
oil, and 2 cups of warm water. gradually stir the flour into the liquid 
mixture until the dough is thoroughly mixed. the dough will now be sticky. 
put the dough on a floured table top and knead, adding more whole wheat 
flour if necessary, until the dough is smooth and elastic. place the dough 
in a large, lightly oiled bowl. turn the dough to oil all sides. cover 
with a dry towel, and let stand until it has doubled in size (about 1 
hour). punch down the dough and then divide into 4 equal portions. shape 
each one into a ball. lightly rub each one, and then put them back into 
the large bowl. cover with the towel for 20 minutes. roll each portion 
into an oval (6"x12", 15x30cm). place on ungreased baking sheets. using 
the side of your thumb, make lengthwise ridges 1"apart on each. brush each 
one with milk and sprinkle 1 tbsp of sesame seeds over top. let them rest 
for 15 minutes. bake at 325f (160c) until golden brown (20 to 30 minutes). 
makes: 4 loaves 
 
-- 
william barfieldsr 
 
 
-- 
(ID: 10557) Mirror: rec.food.recipes: Thu, Oct 9, 2003


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