Thursday, February 25, 2010

Khoresht Anjaar-aveej (Persian Chicken Walnut & Pomegranate Stew)

Photo courtesy of Steve Brown at

Yield:6 Servings
1 medium 6-8 lbs. chicken, rinsed and cut into 8 pieces
1/2 c vegetable oil
2 medium onions,peeled and thinly chopped
6 1/2 c water
2 1/4 c mix of fresh herbs (parsley, mint, cilantro, and scallions)
2 garlic cloves , peeled and crushed
salt, to taste
1 lb. ground walnuts
2 Tbsp. sugar
2 c fresh pomegranate juice or 1/4 c pomegranate molasses
1 tsp.walnuts, halved, to garnish
basmati rice, to serve

1. Heat the vegetable oil in a large saucepan.Add the onions and cook until translucent.Add the chicken and cook for about 8 minutes.Add the water and bring to a boil.Reduce the heat and simmer slowly for about 10 minutes.
2.Rinse and finely chop the herbs.In a separate pan, saute the herbs with the garlic in 1 tbsp. vegetable oil until tender, about 3-4 minutes.Transfer the herb and garlic mix to the chicken saucepan and add salt, ground walnuts,sugar, pomegranate juice or molasses (if using) and simmer for 1 hour or until sauce starts to thicken.
3.Once the sauce has thickened, remove chicken from pan and put on a serving dish and pour walnut sauce over it.Garnish with the halved walnuts .Serve hot with basmati rice.

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