|Prep Time||30 minutes|
|Cook Time||1½ hours|
|5||Tbsp. oil, butter, or ghee|
|2||large onions, peeled and thinly sliced|
|2||lb. chicken legs, cut up|
|1||lb. butternut squash, peeled and cut into 2-inch cubes (see Note)|
|½||lb. (2 cups) shelled walnuts|
|4||cups pure pomegranate juice|
|2||Tbsp. pomegranate molasses|
|½||tsp. sea salt|
|¼||tsp. freshly ground pepper|
|¼||tsp. ground saffron, dissolved in 1 tablespoon hot water|
|2||Tbsp. grape molasses or sugar (optional)|
|~||Arils of 1 fresh pomegranate|
|2||Tbsp. toasted walnuts|
The butternut squash can be replaced with 2 cups peeled and cubed beets, quinces, carrots, or prunes.
Vegetarian Pomegranate and Eggplant Khoresh (Shishandaz): Eliminate the chicken from the ingredients. In step 1, replace the butternut squash with 2 pounds slim eggplants, peeled and chopped into 2-inch pieces, and sauté the eggplant with the onions. Proceed with the recipe from step 2.
Caspian-Style Pomegranate Khoresh with Fish: Eliminate the chicken in step 1 and replace it with 2 pounds of white fish fillets, cut into 3-inch lengths and seared in 2 tablespoons oil in a wide skillet over medium heat. Add it to the khoresh in step 5.
Pistachio Khoresh-e Fesenjan: In Kerman, the walnuts are replaced with shelled pistachio kernels to make a pistachio fesenjan.
Pomegranate Khoresh with Roasted Duck: Make a vegetarian version and serve it with duck. Rub a duck, inside and out, with 1 tablespoon salt and 1 tablespoon black pepper. Stuff it with 2 cloves garlic and 2 spring onions, and roast at 350 degrees for 3 hours. Just before serving, carve or serve whole with khoresh.
Related article: Nuts and seeds
This content is from the book Food of Life by Najmieh Batmanglij.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite