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rob, Sun 1 Apr 2001, 1:00)
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Khoresht FesenjaanThis is an Iranian stew. It takes ages, but is well worth it. Again, I'm relying on memory for the recipe.
Thinly slice two onions, and sweat them off in butter. Fry off four chicken breasts at the same time, removing them from the pan once they've seared.
Add to the onions a pint and a half of water, 400g (IIRC) ground walnuts, and a pinch of salt. Bring to the boil, then reduce heat and add a few tablespoons of pomegranite paste (about 2/3 of a bottle, actually). Replace the chicken. Simmer for as long as you possibly can. An hour should be minimum - but I've seen it done for 14. Don't let it dry out - you should be aiming for a gravy about the thickness of yoghurt.
Serve with rice.
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Enzyme is powered by sunlight, Tue 14 Oct 2008, 11:19,
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