POMEGRANATE KHORESH

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Pomegranate Khoresh image

Provided by Najmieh Batmanglij

Categories     Chicken     Fruit     Poultry     Vegetable     Fry     Ramadan     Pomegranate

Yield Servings: 4

Number Of Ingredients 13

2 tablespoons vegetable oil, butter, or ghee
2 small onions, peeled and thinly sliced
1 pound skinless and boneless chicken or duck breast cut into thin strips
2 large carrots or 1 pound butternut squash, peeled and cut into thin strips
1/2 pound shelled walnuts, toasted
1 teaspoon salt
1/2 cup pomegranate paste diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional)
GARNISH
1 cup fresh pomegranate seeds
1/4 cup walnuts, toasted

Steps:

  • 1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.
  • 2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.
  • 3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.
  • 4. Cover and keep warm until ready to serve.
  • 5. Serve hot with saffron steamed rice . NUSH-E JAN!
  • Najmieh Batmanglij shares her tips with Epicurious: •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends toasting the walnuts in a large skillet over medium heat. Cook, stirring constantly, until they're golden brown - 5 to 10 minutes. •Pom Wonderful brand pomegranate juice, available in many supermarkets, works perfectly in this recipe. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." Source Information

ms murad
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This dish was delicious! I will definitely be making it again.


Sheraz Ameen
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This was a great recipe! I made it for a party and everyone loved it.


Wakeel Shahzad
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Loved this recipe! The flavors were amazing and it was so easy to make.


Xplringwith Cas
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This dish was really easy to make and it turned out great! I will definitely be making it again.


nigar aliyeva
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I found this recipe to be a bit bland. I think it needed more spices.


Jennifer Igbu
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This dish was a bit too tart for my taste. I think I would have liked it better if I had used less pomegranate juice.


Noah DuBois
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I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of Middle Eastern food, but this was really good.


Quinton Marshall
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This recipe is a keeper! I've made it several times now and it always turns out great. It's a great way to use up leftover chicken.


King yuyu
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I made this dish last night and it was a hit! My family loved it. The flavors were amazing and it was so easy to make.


Johna Abraham
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This dish was absolutely delicious! The pomegranate and lime combination was perfect, and the chicken was so tender. I will definitely be making this again.