Anybody got any Iranian mates ???

[the celt]

Here lads n ladies...
I am trying to get a real Iranian Recipe
its called Khoresht Fesenjaan...
I had it when i was there and was
fantastic, had the same dish with camel
and also goat with the Pomegranate sauce.
I tried this link last night but
it did not work out, the sauce is supposed
to be deep red, sweet and sticky....
My one turned out to be grey and not
very enjoyable...
So anybody got any mates that might know
the recipe ???
thanks
joe

 

[Monsieur]

This any good?

120 ml vegetable oil
4 red onions, thinly sliced
1365 g boneless chicken pieces
475 ml hot water
590 ml pomegranate juice
470 g chopped walnuts
10 g freshly ground cardamom
15 g ground cinnamon
1 butternut squash, seeded and cubed
0.2 g saffron powder
salt to taste



DIRECTIONS
Heat the oil in a large heavy skillet over medium heat. Sautee onions until starting to brown. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low, and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
Preheat the oven to 325 degrees F (65 degrees C). Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. This can be done in small batches if necessary. Add this mixture to the simmering chicken mixture. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13 inch baking dish.
Bake, loosely covered for 2 1/2 hours in the preheated oven. Serve with white rice.

 

[the celt]

This any good?

120 ml vegetable oil
4 red onions, thinly sliced
1365 g boneless chicken pieces
475 ml hot water
590 ml pomegranate juice
470 g chopped walnuts
10 g freshly ground cardamom
15 g ground cinnamon
1 butternut squash, seeded and cubed
0.2 g saffron powder
salt to taste



DIRECTIONS
Heat the oil in a large heavy skillet over medium heat. Sautee onions until starting to brown. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low, and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
Preheat the oven to 325 degrees F (65 degrees C). Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. This can be done in small batches if necessary. Add this mixture to the simmering chicken mixture. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13 inch baking dish.
Bake, loosely covered for 2 1/2 hours in the preheated oven. Serve with white rice.

Thanks but thats the one i tried last night
see the link in me first post

 

[jez]

That sounds like a dish I've had at my sisters. My brother in law was born and brought up in Tehran (He's Armenian) I'll try and call them tonight.

 

[the celt]

Nice one Jez

 

[oblertone]

You've ...

... got a pm

 

[luke scott]

http://lmgtfy.com/?q=recipe+for+Khoresht+Fesenjaan.

 

[Hatchet]

http://lmgtfy.com/?q=recipe+for+Khoresht+Fesenjaan.

How'd you do that?

.

 

[Hatchet]

Ahh ha.

http://lmgtfy.com/?q=let+me+google+that+for+you




Very good



.

 

[brassmonkey001]

I've asked a colleague who's going to ask his mum.

 

[alimey4u2]

Anyone got any Iranian mates ??

He says he's Iranian but I think he's an American spy. His name is "Bubba Ibrahim"....

 

[the celt]

http://lmgtfy.com/?q=recipe+for+Khoresht+Fesenjaan.

Jaysus Luke i am surprised you replied
as i did ask for "anybody with any ****** mates"
not just a keyboard as a friend

 

[brassmonkey001]

Khoresht Fesenjan

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chilli. 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."
Ingredients: (6 servings)
• Chicken pieces, 1-1.5 kgs
• Ground walnuts, 500 grams
• 3-4 onions
• Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
• Sugar, 2-3 spoons
• 1/2 cup of cooking oil
• Salt
Directions:
Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces 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 khoresht.

Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.