*  Exported from  MasterCook  *
        Chicken (or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan
 Recipe By     : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         onions -- chopped or sliced
    5      teaspoons     butter
    1      large         fryer chicken or 5 whole chicken breasts
    1                    can beef bouillon or consomme
    1      cup           water
    2 1/2  cups          finely ground walnuts
    4 1/2  teaspoons     pomegranate syrup (substitute sour cranber
    2 1/2  teaspoons     sugar
    2 1/2  teaspoons     salt
      1/2  teaspoon      saffron (or turmeric)
      1/4  teaspoon      cinnamon
      1/4  teaspoon      nutmeg
      1/4  teaspoon      pepper
    2      teaspoons     lemon juice
 Saute the onions in 2 tbsp. of the butter until golden brown. Remove from
 the pan. Add 3 more tbsp. of butter and saute the chicken pieces until
 light brown. Add the bouillon and sauteed onions. cover and simmer gently
 for 30 minutes. Cook and bone.
 Prepare the sauce by stirring the water into the ground walnuts. Stir in
 the pomegranate syrup and sugar, and simmer gently over a low heat for
 10-15 minutes.
 Combine the cooked, boned chicken and most of its drippings with the walnut
 sauce; add 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 more pomegranate syrup if too sweet. The chicken pieces should be coated
 with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
 Serve with rice.
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