Khoresh in Persian stands for a stewy type of sauce which is usually prepared with meat or fowl combined with fresh or dried vegetables, fresh or dried fruit, or sometimes nuts and cereals. It is usually served over rice.
3 pounds frying chicken, cut up
5 tablespoons shortening
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, finely chopped
3 tablespoons margarine
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 pomegranate juice, fresh
1 tablespoon sugar
Serving Size : 6
Wash and prepare chicken for frying. Sauté the chicken with seasoning in shortening until light brown on all sides. As an alternate method the chicken may be baked in a 350!F oven for 45 minutes. Put aside. Sauté the onions in 3 tablespoons margarine until golden brown. Add tomato sauce and sauté for a few minutes. Add walnuts to the sautéed onions and sauté over a medium fire for about 5 minutes. Stir constantly and be careful not to burn the walnuts. Add water, seasoning, lemon juice, and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and if you find it a little sour add sugar. Arrange the sautéed chicken in this sauce. Cover and let simmer for 20-25 minutes.
Amount Per Serving: 538 Calories; 34g Fat (57% calories from fat); 43g Protein; 15g Carbohydrate; 139mg Cholesterol; 929mg Sodium
Serving Ideas : Serve with chelo (steamed white rice).
NOTE:
For chicken, the recipe calls for a 2-1/2 to 3 pound fryer. For the fresh pomegranate juice, the recipe says you may substitute pomegranate syrup.