On Sat, 30 Sep 2006 15:23:59 -0700, sf <> wrote:

>the pomegranate and duck combo sounds heavenly!

And believe it or not, the box of exotic goodies I ordered from an
Iranian place in CA, ,including a bottle of pomegranate paste, arrived
just yesterday. Oh boy!

Boron
><s>
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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.