*  Exported from  MasterCook  *
 
                             Khoreshe Fesenjan
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2                to 3 lb. fryer -- cut up
    5      Tablespoons   Shortening
      1/2  Teaspoon      Poultry Seasoning
    1      Teaspoon      Salt
      1/2  Teaspoon      Pepper
    1      Large         Onion -- finely chopped
    3      Tablespoons   Butter
    2      Tablespoons   Tomato Sauce
    2      Cups          Walnuts -- finely chopped
    3 1/2  Cups          Water
    1      Teaspoon      Salt
      1/2  Teaspoon      Cinnamon
    2      Tablespoons   Lemon Juice
    1      Cup           Fresh Pomegranate Juice
    1      Tablespoon    Sugar
 
 	Here’s a recipe from “In a Persian Kitchen” by Maideh Mazda. I haven't
    tried
 this recipe before, but all the recipes I've tried from this book have been
 great.   Wash and prepare chicken for frying. Saute the chicken in the
 shortening 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 walnuts. Add water and
 remaining seasonings, lemon juice and pomegranite 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. Now that I've typed it out,
 it sound good! I'll have to try it soon! Sharon  SUE HALEY   (UJEB63A)
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving