POMEGRANATE CHICKEN STEW AND SOUR CHERRY RICE WITH PARVIN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- In a large stockpot, heat 3 tablespoons oil over medium heat. Add 1 onion and the garlic. Cook, stirring frequently, until golden brown, 10 to 15 minutes.
- Add walnuts, and cook, stirring constantly, for 3 to 4 minutes. Stir in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon turmeric, the cinnamon, 1 cup water, and the saffron water. Stir in orange juice and pomegranate paste. Bring to a boil, reduce to a simmer, and cook, covered, stirring occasionally, for 35 minutes.
- In another large stockpot, heat remaining 3 tablespoons oil over medium-high heat. Add remaining onion and cook, stirring frequently, until golden brown, about 10 minutes. Add chicken and cook, turning occasionally, until brown all over, about 10 minutes. Add the paprika, remaining teaspoon turmeric, remaining teaspoon salt, and pepper, and remaining 1/4 cup water. Cover, and simmer for 20 minutes.
- Add chicken, pan juices and onions to pomegranate mixture. Cover, and cook for 45 minutes. Serve with sour cherry rice and beet yogurt.
POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)
Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.
Provided by Sepi
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Nutrition Facts : Calories 784.7 calories, Carbohydrate 95.4 g, Cholesterol 63.8 mg, Fat 39 g, Fiber 2.9 g, Protein 24.4 g, SaturatedFat 5.7 g, Sodium 444.7 mg, Sugar 82.5 g
KHORESH MORGH NARDOONI (POMEGRANATE CHICKEN STEW)
Khoresh morgh nardooni (also called anar mosama) is a deeply flavorful dish from the northern provinces of Iran. It is wonderful for Shab-e Yalda, the Iranian celebration of the winter solstice, or for any holiday celebration. Pomegranates on Yalda symbolize a red dawn: the emergence of light and brighter days ahead. Here, the combination of pomegranate molasses and pomegranate seeds showcase the various ways the fruit is used in Iranian cuisine. While not traditional, some preparations, such as this one, use tomato paste for added depth and vibrancy. Serve this with Persian rice, a side of fresh herbs, radishes and scallions.
Provided by Naz Deravian
Categories poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 2 tablespoons water to a boil in a small saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or small bowl with the handle of a wooden spoon), grind the saffron with a small pinch of sugar to a fine powder (about 1/4 teaspoon) and add the hot water. Gently stir, cover and let steep until ready to use.
- Season the chicken legs generously with salt (about 3 1/2 teaspoons). In a large skillet with a lid, heat 1/4 cup of oil over medium-high. When the oil is hot, but not smoking, reduce the heat to medium and add the chicken legs, skin side down. Cook until the chicken is golden, 5 to 8 minutes; we're not looking to brown the chicken skin here, just to get a nice golden color. Flip and cook the other side until golden, 5 to 8 minutes. You may have to do this in batches. Transfer the chicken to a sheet pan or large plate.
- Leave behind about 1/4 cup of the rendered fat in the pan and discard the rest. Add half of the diced onion and cook, stirring occasionally, until golden, about 10 minutes. Sprinkle the onion with a little salt, 1/2 teaspoon of turmeric and the black pepper, and stir until fragrant, about 30 seconds.
- Transfer the chicken legs along with any juices back to the pan skin side down. Swipe the chicken through the turmeric-stained oil and flip so the skin side is up. Add 1 1/2 cups water, scraping up any bits stuck on the bottom. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover and gently simmer the chicken for 25 minutes.
- Meanwhile, prepare the pomegranate sauce: In a small pan, heat the remaining 2 tablespoons of oil over medium. Add the remaining diced onion and cook, stirring occasionally, until golden, about 10 minutes. Sprinkle the onion with a little salt, add remaining 1/4 teaspoon of turmeric, and stir until fragrant, about 30 seconds. Reduce the heat to medium-low, stir in the tomato paste, and cook just to take off the raw taste and deepen its color, but taking care not to burn it, about 1 minute. Add the pomegranate molasses, give it a quick stir just to incorporate (pomegranate molasses burns quickly), then stir in 1 1/4 cups pomegranate seeds and save the rest for garnish. Sprinkle with a little salt, and remove from the heat.
- Add the pomegranate sauce and the saffron water to the chicken, gently stir, and simmer uncovered over medium heat until the sauce reduces by about half and the chicken is tender, about 25 minutes. Every once in a while, spoon a little sauce over the chicken. If the sauce reduces too quickly, reduce the heat to medium-low or low. (You want enough sauce to spoon over rice and the chicken.) Taste for seasoning, and add a little sugar, 1 tablespoon at a time, if the pomegranate molasses is too sour or bitter. If your sauce is too sweet, balance it with a little lemon juice, 1 tablespoon at a time.
- Garnish with reserved pomegranate seeds and mint leaves, and serve over rice with a side of fresh herbs, radishes and scallions.
SOUR CHERRY RICE
Excellent rice recipe to serve with sweet and sour dishes. Try it with Asian chicken or pork kabobs.
Provided by Karen From Colorado
Categories Cherries
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fill large pot with water; add 2 tablespoons salt and soak rice for two hours; drain.
- In large nonstick pot, add 9 cups water, 2 tablespoons salt and pre-soaked rice; bring to boil stirring gently occasionally to prevent rice from sticking; cook until al dente; Drain.
- Rinse rice with cold water, then shake colander to remove excess water; set aside.
- In skillet, fry onion in 4 tablespoons (1/2 stick) butter until golden; lower flame.
- Add saffron and sour cherries to onions; simmer for 15 minutes, being careful not to burn.
- Cover bottom of nonstick pot with olive oil.
- Separate one piece of pita bread and place it on the bottom of pot.
- Spoon thick layer of rice over pita bread; spoon layer of sour cherry preserves over rice, then alternate layers, forming a mound.
- Poke holes in rice mixture with handle of spatula to allow steam to rise.
- Mix until rice takes on color of preserves.
- Melt remaining 11/2 sticks of butter (6 ounces); pour evenly over rice. (If juice from cherries gathers around edges of pot, skim off excess so tadiq at bottom won't be mushy.).
- Cover with clean towel and put lid on.
- Place pot on medium heat.
- When you hear sizzling at the bottom (after about 5 minutes), bring down heat to low. Cook covered for 45 minutes to an hour.
Nutrition Facts : Calories 1096.6, Fat 33.6, SaturatedFat 20, Cholesterol 81.3, Sodium 4981, Carbohydrate 189.8, Fiber 5.6, Sugar 79.6, Protein 9.4
POMEGRANATE CHICKEN
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
- Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
- Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g
POMEGRANATE ROASTED CHICKEN
This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
- Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
- Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
Nutrition Facts : Calories 520 g, Cholesterol 142 g, Fiber 3 g, Protein 47 g, Sodium 160 g
KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE AND WALNUTS)
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You'll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.
Provided by Samin Nosrat
Categories poultry, soups and stews, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
- Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
- In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
- Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
- Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it's too tart.
- Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly - the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.
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