Recipe - Khoreshe Fesenjan

2 One half To 3 lb. fryer; cut up
5 tablespoon Shortening
One half teaspoon Poultry Seasoning
1 teaspoon Salt
One half teaspoon Pepper
1 lg Onion; finely chopped
3 tablespoon Butter
2 tablespoon Tomato Sauce
2 cup Walnuts; finely chopped
3 One half cup Water
1 teaspoon Salt
One half teaspoon Cinnamon
2 tablespoon Lemon Juice
1 cup Fresh Pomegranate Juice
1 tablespoon Sugar

Here's a recipe from "In a Persian Kitchen" by Maideh Mazda. I haven't
tried this recipe before, but all the recipes I've tried from this book
have been great. Wash and prepare chicken for frying. Saute the chicken in
the shortening along with the poultry seasoning, salt, and pepper. Set
aside. Saute onion in butter until golden brown. Add tomato sauce and
simmer for a few minutes. Add the walnuts. Simmer over med. heat for 5
minutes. Stir constantly and be careful not to burn walnuts. Add water and
remaining seasonings, lemon juice and pomegranite juice. Cover and cook the
sauce on low heat for about 35 minutes. Arrange chicken in sauce. Cover and
simmer for 2025 minutes. Serve with steamed rice. Now that I've typed it
out, it sound good! I'll have to try it soon! Sharon SUE HALEY (UJEB63A)

Posted to EATL Digest 21 Sep 96

Date: Sun, 22 Sep 1996 15:22:04 0500

From: LD Goss ldgoss@METRONET.COM