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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PERSIAN
CHORESHT FESENJAN |
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INGREDIENTS: |
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- 3 1/2 lb. Chicken pieces
- 1 lb. ground walnuts
- 3-4 onions
- Pomegranate juice, 3-4 glasses (or 4-5 tbs of pomegranate paste,
KP
- 2-3 tbs. sugar
- 1/2 cup olive oil
- salt
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INSTRUCTIONS: |
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- Peel onions and slice thinly.
- Fry in oil until slightly golden.
- Wash chicken pieces, dry and fry in onions until color changes.
- Add 3 glasses of hot water and bring to boil.
- Turn heat down and let boil slowly for about 30 minutes adding
more hot water if needed.
- Add salt, ground walnuts and pomegranate juice or paste (if using
pomegranate paste, add 2 more glasses of hot water and bring to slow
boil). If pomegranate juice or paste is sour, add some sugar to the
choresht.
- Care should be taken to cook the choresht long enough so that the
oil in walnuts comes out and the mix becomes quite thick.
- Choresht Fesenjan should be served with white rice.
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Yields: 6 servings. |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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