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Name: Khoresh Fessenjan(Walnut Stew)
Prep time: 30 min
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 5 c walnuts Finely ground; 3/4 c Pomegranate concentrated; 1/2 ts Salt; 1 ts Baking soda; 2 lb Boneless; skinless chicken; 4 tb Vegetable oil; 1 ts Turmeric; 1/8 ts Pepper; 2 tb Tomato paste; 1 lg Onion grated

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INGREDIENTS

5 c walnuts ; Finely ground
3/4 c Pomegranate concentrated
1/2 ts Salt
1 ts Baking soda
2 lb Boneless; skinless chicken
4 tb Vegetable oil
1 ts Turmeric
1/8 ts Pepper
2 tb Tomato paste
1 lg Onion ; grated

Servings

INSTRUCTIONS

Khoresh Fessanjan is traditionally made with duck meat, but any meat can be used. For a Northern Iranian variation on this recipe, fry strips or slices of 2 eggplants or 3 zucchini separately and add to the walnut sauce about 15 minutes before serving. Both versions get served with traditional chelo rice (recipe follows). In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add enough water to cover the nuts by 1 inch. Add the pomegranate juice and tomato paste and cook over low heat for about 45 minutes until the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add the chicken, and cook just to sear the outside of the cubes. Add the grated onion and continue cooking. When the onion becomes soft, add the turmeric, salt and pepper and stir. Add 3 cups water, stir, cover and cook over medium heat until the meat is almost done, about 45 minutes. Add the meat to the walnut mixture and cook over low heat for 15 minutes. The sauce should be thick, with a sweet-and-sour taste. *Note: Concentrated pomegranate juice can be found in Middle Eastern stores. Makes 8 servings. Recipe by: Washington Post Posted to MC-Recipe Digest by Walt Gray on Mar 18, 1998

NOTES

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Khoresh Fessenjan(Walnut Stew)

5 c walnuts Finely ground
3/4 c Pomegranate concentrated 
1/2 ts Salt 
1 ts Baking soda 
2 lb Boneless; skinless chicken 
4 tb Vegetable oil 
1 ts Turmeric 
1/8 ts Pepper 
2 tb Tomato paste 
1 lg Onion grated

Khoresh Fessanjan is traditionally made with duck meat, but any meat can be  used. For a Northern Iranian variation on this recipe, fry strips or slices  of 2 eggplants or 3 zucchini separately and add to the walnut sauce about  15 minutes before serving. Both versions get served with traditional chelo  rice (recipe follows).    In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add  enough water to cover the nuts by 1 inch. Add the pomegranate juice and  tomato paste and cook over low heat for about 45 minutes until the surface  gets oily, stirring occasionally to prevent the walnuts from forming a  crust. Meanwhile, remove the excess fat from the chicken, then cut into 1  1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a  nonstick pan, heat the oil over medium heat, add the chicken, and cook just  to sear the outside of the cubes. Add the grated onion and continue  cooking. When the onion becomes soft, add the turmeric, salt and pepper and  stir. Add 3 cups water, stir, cover and cook over medium heat until the  meat is almost done, about 45 minutes. Add the meat to the walnut mixture  and cook over low heat for 15 minutes. The sauce should be thick, with a  sweet-and-sour taste. *Note: Concentrated pomegranate juice can be found in  Middle Eastern stores. Makes 8 servings.    Recipe by: Washington Post    Posted to MC-Recipe Digest by Walt Gray <waltgray@mnsinc.com> on Mar 18,  1998

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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 8

Calories: 666
Calories from Fat: 489 (73%)

Amt Per Serving		% DV

	Total Fat 54.4g	72 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 35.3g
Cholesterol 78.4mg		24 %
Sodium 344.8mg		12 %
Potassium 766.4mg		20 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 11g
Protein 35.4g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 666

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