the pomegranate and duck combo sounds heavenly!

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On Sat, 30 Sep 2006 22:01:23 GMT, (TammyM) wrote:

>Pomegranate Khoresh with Chicken
>
>2 large onions, peeled, and thinly sliced
>2 pounds chicken legs or duck breast, cut up with skin removed
>5 tablespoons oil or butter
>1 teaspoon salt
>1/2 cup pomegranate paste dissolved in 2.5 cups water or 4 cups
> pomegranate juice
>1 cup peeled and cubed butternut squash (optional) (I use it and love
> it in this dish)
>1/2 pound or 2 cups very finely ground walnuts
>1/2 teaspoon cinnamon
>1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
>2 tablespoons sugar (optional)
>seeds of a whole fresh pomegranate (note to self: grow a pomegranate
> tree)
>
>Brown onions and chicken in oil. Add 1 teaspoon salt.
>
>Heat 2 tablespoons oil in a non-stick skillet and brown both sides of
>the squash. Set aside.
>
>In food processor, finely grind the walnuts, add the diluted
>pomegranate paste, cinamon, saffron water and mix well to create a
>creamy paste.
>
>Add the butternut squash and nut paste to the onions and chicken
>stirring gently. If the pomegranate paste is too sour, add 2
>tablespoons sugar. Cover and simmer 1.5 hours, stirring occasionally
>with a wooden spoon to prevent the nuts from burning. (Tammy's note:
>one should never burn one's nor anyone else's nuts)
>
>Garnish with pomegranate seeds. Serve with rice.
>
>This recipe is from New Food of Life (Ancient Persian and Modern
>Iranian Cooking and Ceremonies) which was given to me by a fellow
>rfcer who knows how much I love him :-) There are variations of this
>recipe which I'm far too lazy to type in. I HIGHLY recommend this
>book to anyone who finds this type of cookery appealling. I do, and I
>cook from it often.