(paintings by Eric Parnes)
Today I decided to share my favorite Persian recipe. Like all recipes, they are merely a guideline, I have made side notes, as a result of making this over and over again. I love serving this to our friends, especially when they ask for seconds and thirds. I can't say enough about my Pars rice cooker, for making perfect saffron rice, You can even break up the bottom into pieces and serve with a little of the sauce on top, pick up and eat.
- 1 onion, chopped
- 3 tablespoons olive oil
- ½ cup pomegranate molasses( found in most Middle Eastern markets)
- 2 cups coarsely ground walnuts, (I use slivered almonds)
- 3 teaspoons sugar,( I use more, as you mix, you need to taste and adjust)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon tumeric (I use a dash more, love the fragrance!)
- ¼ teaspoon saffron(dissolved in 1 tbsp hot water) Iranian saffron is the best
- 4 – 5 lbs fryer chicken, cut up (I use organic boneless, skinless chicken thighs, 2 packages
- Combine pomegranate molasses, ground walnuts, sugar, cinnamon, nutmeg, turmeric, and saffron. Set aside.
- Clean chicken removing unnecessary bones and skin.
- Season with salt and pepper.
- Place chopped onion and 3 tbsp olive oil in a pot and saute 3 minutes.
- Then add the chicken pieces, salt, pepper, and turmeric.
- Add 1/2 cup of water just enough to almost cover chicken and simmer over low heat for 30 minutes.
- Add the pomegranate mixture and simmer on low heat for 30 minutes longer (check water and add some if it is necessary).don't add too much otherwise your sauce will be too thin
- Add a bit more sugar if you want the sauce sweeter.I would, the molasses tends to be bitter
- Cover, and place in a warm oven until ready to serve.
- Serve with Saffron Rice