Does anyone have a recipe for Persian Chicken with Walnuts and Pomegranates?!
It was chicken with some kind of sauce, with rice, walnuts, pomegranate seeds and saffron, possibly.
Any help would be great, thanks.
Kirsty.
Answers: When I was younger, my Persian grandmother used to make this dish. She had a collection of cookbooks, which she wrote down the recipes in, but for some reason, she didn't write this one in. I'd really love to re-create it.
It was chicken with some kind of sauce, with rice, walnuts, pomegranate seeds and saffron, possibly.
Any help would be great, thanks.
Kirsty.
Here is one...
PERSIAN CHICKEN WITH POMEGRANATE & WALNUT SAUCE
Printed from COOKS.COM
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1 whole chicken, cut up
1 lg. onion, chopped
1 c. walnuts, ground up
1/4 c. pomegranet paste Salt & pepper
Cooked rice
Boil chicken in water until cooked. Save the stock for later use. Debone the chicken, set aside. Fry chopped onion in deep skillet until golden. Add chicken meat and walnuts, stir a few minutes. Add water to cover, add pomegranet paste. Stir and bring to boil, add salt and pepper to taste. Simmer (a bit higher then simmer) for 1 1/2 hours. Add more water if needed. Sauce will turn from whitish color to brown when cooked. Serve over hot rice.
NOTE: If your pomegranet sauce is too sour, add less, if not enough, add more.
Here is another one and this one sounds a little more tastey!
Persian Chicken with Pomegranates, Pine Nuts, & Grapefruit Yogurt
This recipe is loosely based on the traditional Persian dish, Faisinjan.
1 Whole Chicken, cut into 8 pieces
6 Pomegranates
1 Cup Pine Nuts (or walnuts), toasted and chopped fine
1 Lemon, juiced
2 Tablespoons Honey
1 Teaspoon Cinnamon
1/2 Teaspoon Cumin
1 Sweet Yellow Onion, peeled, cut in half, and sliced thin
3 Tablespoon Vegetable Oil
1 Cup Plain Yogurt
1/2 Grapefruit, juiced
1 Tablespoon Powdered Sugar
4 Cups of Cooked Rice
PREPARATION:
Juice five of the pomegranates by cutting them in half and using a citrus reamer or scoop out the seeds and press them through a sieve. Remove the seeds from one pomegranate to use as garnish.
Heat the vegetable oil in a large skillet over high. Salt and pepper the chicken and place into skillet. Cook the chicken just enough to lightly brown on all sides. Remove the chicken to a platter and set aside.
Pour off all the oil from the skillet except for one tablespoon. Turn the heat to medium and add the onions. Cook the onions until soft (about 3 to 4 minutes). Add the chopped pine nuts and cook an additional minute. Whisk in the pomegranate juice, lemon juice, honey, cinnamon, and cumin. Add the chicken back to the pan. Bring the mixture to a simmer and continue to cook until chicken is done (about 45 minutes to an hour).
In a small bowl, whisk together the yogurt, powdered sugar, and grapefruit juice. It should have the consistency of mayonnaise.
To Serve
Place a serving of rice onto each plate. Add the chicken and spoon some of the pomegranate sauce over the rice and chicken. Add a dollop of grapefruit yogurt on top and sprinkle a few pomegranate seeds around the plate.