MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Khoreshe Fesenjan
 Categories: Chicken
      Yield: 6 servings
 
  2 1/2 lb Fryer; cut up (up to 3 lb)
      5 tb Shortening
    1/2 ts Poultry seasoning
      1 ts Salt
    1/2 ts Pepper
      1 lg Onion; finely chopped
      3 tb Butter
      2 tb Tomato sauce
      2 c  Walnuts; finely chopped
  3 1/2 c  Water
      1 ts Salt
    1/2 ts Cinnamon
      2 tb Lemon juice
      1 c  Fresh pomegranate juice
      1 tb Sugar
 
  Wash and prepare chicken for frying. Saute the chicken in the
  shortening along with the poultry seasoning, salt, and pepper. Set
  aside. Saute onion in butter until golden brown. Add tomato sauce and
  simmer for a few minutes. Add the walnuts. Simmer over medium heat
  for 5 minutes. Stir constantly and be careful not to burn walnuts.
  Add water and remaining seasonings, lemon juice and pomegranate
  juice. Cover and cook the sauce on low heat for about 35 minutes.
  Arrange chicken in sauce. Cover and simmer for 20-25 minutes. Serve
  with steamed rice.
  
  RECIPE FROM: Sharon SUE HALEY (UJEB63A)
  
  Recipe by: Maideh Mazda, "In a Persian Kitchen"
 
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