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Receta Khoresht E Fesenjan (Chicken In Pomegranate Sauce)
by Global Cookbook

Khoresht E Fesenjan (Chicken In Pomegranate Sauce)
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Ingredientes

  • 2 lrg Onions, minced or possibly sliced
  • 5 Tbsp. Butter
  • 1 lrg Fryer chicken or possibly 5 whole chicken breasts
  • 2 c. Chicken broth
  • 1 c. Water
  • 4 Tbsp. Pomegranate syrup, (or possibly cranberry juice concentrate) (up to 5)
  • 2 1/2 c. Finely grnd walnuts
  • 2 Tbsp. Sugar, (up to 3)
  • 2 tsp Salt, (up to 3)
  • 1/2 tsp Saffron, (or possibly turmeric)
  • 1/4 tsp Each cinnamon, nutmeg, black pepper
  • 2 Tbsp. Lemon juice

Direcciones

  1. Sanjiv Singh
  2. This is a popular Persian dish. It is also very rich. Ben Motazed recommends which the dinner
  3. guests go for a long walk after a meal of khoresht-e-fesenjan.
  4. Persian
  5. Cooking: A table of Exotic Delights.
  6. Saute/fry the onions in 2 Tbsp. of the butter till golden. Remove from the pan. Add in 3 more Tbsp. of butter and saute/fry the chicken pcs till light brown.Add in the bouillon and sauted onions. cover and simmer gently for 30 min. Bone the chicken.
  7. Prepare the sauce by stirring the water into the grnd walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 min. Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add in the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or possibly more pomegranate syrup if too sweet. The chicken pcs should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.