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 Khoresht Fesenjaan chicken with Pomegranate Sauce Recipe Iranian/Persian recipe Quick- LateChef.com
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Iranian/Persian Recipe

Dinner

Serves 1
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Short Description

"this is a Well-known Persian Dish of Chicken with a Pomegranate and Walnut Sauce. Khoresht Fesenjan Should Be Served with White Rice."


Ingredients
1 2 3 4 5 6 7 8 9 10 11
Cooking Procedure
1 Heat the oil in a large heavy skillet over medium heat. 2 Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. 3 Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. 4 Raise heat to medium-high. 5 Add chicken pieces, and fry until lightly browned on the outside. 6 Pour in the water, and bring to a boil. 7 Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out. 8 Preheat the oven to 325 degrees F (65 degrees C). 9 Combine the walnuts and pomegranate juice in the container of a blender or food processor. 10 Process into liquid. 11 (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. 12 Season with cardamom, cinnamon, saffron powder, and salt. 13 Stir in the cubed squash. 14 Transfer the entire mixture to a 9x13-inch baking dish. 15 Bake, loosely covered, for 2 1/2 hours in the preheated oven. 16 Serve with white rice.


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