Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 Chicken
Olive oil
1 Chopped onion
250 g Walnuts, coarsely ground
6 1/2 Pomegranates, juice only
1 sm Lemon, juice only
3 tb Brown sugar
1 ts Ground cinnamon
Salt and pepper to taste

This classic Persian dish was originally made with game birds, but is
fine with chicken - or duck if you prefer. With its scattering of
pomegranate seeds and walnuts it is very decora- tive.

Disjoint a chicken (or use chicken pieces) and brown in a little
olive oil in a heavy pan with a lid. Remove the chicken and set
aside. Brown a chopped onion in the remaining oil. Add 250 g very
coarsely ground walnuts and cook gently for a minute or so.

Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons
brown sugar, a teaspoon ground cinnamon and salt and pepper to taste.
Bring to a simmer and return the chicken to the pan. Cook gently for
1 1/2 hours until very tender.

Taste and adjust the sweet-sour balance if necessary. Serve over
steamed rice and scatter over the dish the seed sacs of the remaining
half pomegranate and a handful of coarsely chopped walnuts.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
5/11/93. Courtesy Mark Herron.

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