Pomegranate Khoresh Recipe

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Pomegranate Khoresh
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Ingredients
12
Count
Nutrition
694
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. 1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.
  2. 2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.
  3. 3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.
  4. 4. Cover and keep warm until ready to serve.
  5. 5. Serve hot with saffron steamed rice . NUSH-E JAN!
  6. Najmieh Batmanglij shares her tips with Epicurious: •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends toasting the walnuts in a large skillet over medium heat. Cook, stirring constantly, until they're golden brown — 5 to 10 minutes. •Pom Wonderful brand pomegranate juice, available in many supermarkets, works perfectly in this recipe. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. The saffron water can then be stored and used as needed, says Batmanglij. Never use the unground threads. Source Information
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 694.37 Kcal (2907 kJ)
Calories from fat 434.36 Kcal
% Daily Value*
Total Fat 48.26g 74%
Cholesterol 66.89mg 22%
Sodium 1028.67mg 43%
Potassium 1073.31mg 23%
Total Carbs 35.37g 12%
Sugars 16.71g 67%
Dietary Fiber 9.21g 37%
Protein 40.08g 80%
Vitamin C 15.2mg 25%
Vitamin A 1.1mg 38%
Iron 2mg 11%
Calcium 93mg 9%
Amount Per 100 g
Calories 174.43 Kcal (730 kJ)
Calories from fat 109.12 Kcal
% Daily Value*
Total Fat 12.12g 74%
Cholesterol 16.8mg 22%
Sodium 258.41mg 43%
Potassium 269.63mg 23%
Total Carbs 8.89g 12%
Sugars 4.2g 67%
Dietary Fiber 2.31g 37%
Protein 10.07g 80%
Vitamin C 3.8mg 25%
Vitamin A 0.3mg 38%
Iron 0.5mg 11%
Calcium 23.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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