fasinjan recipe

[daniwithtea]

at the request of thegeekgoddess, here's my

*fasinjan*

1 lb. boneless skinless chicken breasts, butterflied or cut into strips
1/2 cup ground walnuts
2 Tbsp. dried minced onion
1 cup pomegranate juice
1/2 cup oil
salt to taste

fry chicken & onion in oil until chicken becaomes opaque. add water to cover and bring to a boil. turn down heat and simmer 30 minutes, adding more water if needed. add salt, walnuts, and pomegranate juice. cook until very thick; serve over basmati rice.

Comments

[neenerface.livejournal.com]

That sounded like a lot of oil. Can you cut it down a bit and still get the same results? I'm not sure if you need it for thickening, but I wouldn't think so.

[okayokayigive.livejournal.com]

i'm sure you could use less oil, but you might not get the same effect of a little bit of crispyness on the outside of the chicken after it's done frying and then poaching. It's certainly worth a shot, though.

[neenerface.livejournal.com]

You're right it wasn't crispy, but still good. I made it last night for dinner. The only problem I had was the oil seemed to separate from the thickened sauce.

[okayokayigive.livejournal.com]

yeah, I've had that happen too, but I've also seen it that way when I've gotten it in restaurants, so I wasn't too concerned. Glad you enjoyed!