POMEGRANATE KHORESH
Steps:
- 1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.
- 2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.
- 3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.
- 4. Cover and keep warm until ready to serve.
- 5. Serve hot with saffron steamed rice . NUSH-E JAN!
- Najmieh Batmanglij shares her tips with Epicurious: •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends toasting the walnuts in a large skillet over medium heat. Cook, stirring constantly, until they're golden brown - 5 to 10 minutes. •Pom Wonderful brand pomegranate juice, available in many supermarkets, works perfectly in this recipe. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." Source Information
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Chris Castillo
[email protected]This dish was amazing! The lamb was so tender and the pomegranate sauce was the perfect complement. I will definitely be making this again.
Md Delwar
[email protected]I'm a big fan of Persian food and this pomegranate khoresh did not disappoint! The pomegranate molasses gave the dish a lovely sweet and tangy flavor. I would definitely recommend this recipe to anyone who loves Persian food.
marriage fotography
[email protected]This dish is a keeper! I've made it several times now and it's always a hit. The flavors are so well-balanced and the lamb is always tender.
bakhtudin bakhtiar
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were interesting. I would definitely make it again, but I might make a few changes to the recipe.
Glyna Halmat90
[email protected]The rice was a bit dry. I think I'll try adding more water or broth next time.
De'Shawn Mullins
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think I'll try using less chili powder next time.
Ebon Khan
[email protected]This recipe was easy to follow and the dish turned out delicious! The pomegranate molasses added a unique flavor that I really enjoyed. I would definitely recommend this recipe to anyone looking for a new and exciting dish to try.
Gauge Franklin
[email protected]I've never had pomegranate khoresh before, but I'm so glad I tried this recipe! The flavors were incredible. I'll definitely be making this again.
Huzyma Ousman
[email protected]This dish was amazing! The lamb was so tender and the pomegranate sauce was the perfect complement. I will definitely be making this again.
Umair Mehri
[email protected]I'm a big fan of Persian food and this pomegranate khoresh did not disappoint! The pomegranate molasses gave the dish a lovely sweet and tangy flavor. I would definitely recommend this recipe to anyone who loves Persian food.
Brendon Sheldon
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The flavors are so well-balanced and the lamb is always tender.
Mykle Williams
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were interesting. I would definitely make it again, but I might make a few changes to the recipe.
OGHONYON PEACE
[email protected]The lamb was a bit tough. I think I'll try cooking it for a shorter amount of time next time.
Carolina Zampar
[email protected]This dish was a bit too sweet for my taste. I think I'll try using less pomegranate molasses next time.
CRAZYBOY99 crazyboy99
[email protected]I made this recipe for my family and they all loved it! The kids especially enjoyed the sweet and tangy sauce.
Rahana Ramaphane
[email protected]This is my new favorite Persian dish! The combination of pomegranate and lamb is divine. I especially love the way the pomegranate molasses caramelizes in the oven.
muhammad alyan
[email protected]The pomegranate khoresh was a hit at my dinner party! Everyone raved about the unique flavor and the tender lamb. I'll definitely be making this dish again soon.
Nkhanoor Khan
[email protected]I love how easy this recipe was to follow. Even though I'm not an experienced cook, I was able to make this dish with ease. The instructions were clear and concise, and the ingredients were easy to find.
Anthony Amezcua
[email protected]Followed the recipe and it turned out great! Will definitely make it again.
Yarha Naz
[email protected]This pomegranate khoresh was an absolute delight! The flavors were perfectly balanced, with the sweet and tangy pomegranate molasses complementing the savory lamb and aromatic spices. The rice was fluffy and fragrant, soaking up all the delicious sau