Without any doubt, Pomegranate Stew (Khoresh-e-Fessenjan) is not only a favorite of Iranians, but also all who have tasted it and many who have requested the recipe. It is a festivity stew. For any stew to taste good and have richer, more developed flavors, it takes low simmering for an hour or two. Here also we have the recipe for the famous Iranian fluffy rice via a rice cooker (not every rice cooker makes fluffy rice). I have given several non-Iranian friends a small rice cooker to make it easier for them to have the rice AND the delicious tah dig (crunchy bottom of the rice). Here is to your good health with delicious food!
From: New Food For Life by Najmieh Batmanglij
Pomegranate Stew (Khoresh-e-Fessenjan):
Serves: 6
Preparation time: 30 minutes
Cooking time: 2 hours
Ingredients: 2 large onions (chopped); 2 cloves of garlic (crushed); 1 tsp. salt; ¼ tsp. freshly ground pepper; ½ tsp. ground cinnamon; ½ tsp. nutmeg; 3 Tbsp. oil; 1 1/3 cups ground walnuts; 1 cup fresh orange juice; 5 Tbsp. pomegranate paste or 2 cups fresh pomegranate juice; 3 tsp. sugar; ¼ tsp. saffron dissolved into 1 Tbsp. hot water; 1 large chicken or duck, 4-5 pounds, cut up
Preparations:
1. Brown one onion and garlic in 3 tablespoons oil in a Dutch oven. Add ground walnuts and saute 3 minutes, stirring constantly. Mix in the salt, pepper, cinnamon, and nutmeg. Pour in 1 ½ cups of water.
2. Combine orange juice, pomegranate paste or juice, sugar, and dissolved saffron. Add mixture to the onions and nuts, cover, and simmer for 20 minutes over low heat, stirring occasionally. (Add more sugar to taste if too sour.)
3. In a pot, place one chopped onion and the chicken or duck pieces (do not add water). Cover and simmer over low heat for 30 minutes for chicken, 1 hour for duck. Remove unnecessary bones and the skin.
4. Place the chicken or duck in the Dutch oven with the pomegranate sauce. Cover and simmer over low heat for 30 minutes longer for chicken and 1 hour longer for duck. Stir gently, occasionally.
5. Check to see if chicken or duck is done; taste sauce and adjust seasoning. Transfer to a deep ovenproof casserole dish, cover, and place in a warm oven until ready to serve
6. Serve hot from the same dish with chelo (white rice/recipe below).
Variation: This stew can be made with meatballs instead of poultry. Knead 1 grated onion into 1 pound ground meat and shape into meatballs the size of hazelnuts. Brown them on all sides in oil and add in step 4. Continue as in master recipe, cooking for 30 minutes.
Steamed Plain Rice (Chelo with Polo Paz) (Electric Rice Cooker Method):
Serves: 6
Preparation time: 10 min
Cooking time: 1 ½ hours
Ingredients: 3 cups long-grain rice; 3 cups water; 1 Tbsp. salt; ¼ cup oil; ½ cup butter; ¼ tsp. saffron dissolved in 1 Tbsp. hot water.
Preparations:
1. Clean and wash rice several times (5-8 times) in cold water.
2. Combine all ingredients except the saffron in the rice cooker and start it.
3. After 90 minutes, pour dissolved saffron on top of rice. Unplug the rice cooker. Allow to cool for 10 minutes, without opening.
4. Remove lid and place round serving dish over the pot. Hold the dish and the pot tightly and turn over to unmold rice. The rice will be like a cake. Cut it in wedges and serve.
Note: The cooking time for rice varies between different brands. Follow directions with each rice cooker.
