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Chicken (or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan

Chicken (or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan is built on Butter, Beef Bouillon Or Consomme, Water, Sugar, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 5 tsp
• 1 can
• 1 cup
• 2 1/2 tsp
• 2 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 2 tsp

Method (preview)

1. 1

   Saute the onions in 2 tbsp. of the butter until golden brown.

2. 2

   Remove from the pan.

3. 3

   Add 3 more tbsp. of butter and saute the chicken pieces until light brown.

4. 4

   Add the bouillon and sauteed onions. cover and simmer gently for 30 minutes.

5. 5

   Cook and bone.

6. 6

   Prepare the sauce by stirring the water into the ground walnuts.

7. 7

   Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.

8. 8

   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.

9. 9

   Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet.

10. 10

    Serve with rice.