Pomegranate Khoresh with Chicken

Name: Pomegranate Khoresh with Chicken (Khoresh-e fesenjanba jujeh)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ½ pound (2 cups/225 g) walnuts; 2 cloves garlic, peeled and sliced; ¼ teaspoon freshly ground pepper; 1 teaspoon fine sea salt; ½ teaspoon cinnamon; ½ teaspoon turmeric; 4 cups (960 ml) pure pomegranate juice; 2 teaspoons ground cardamom; ¼ teaspoon ground saffron dissolved in 1 tablespoon water; 1 tablespoon pomegranate molasses; 2 pounds (900 g) chicken thighs or duck legs, bone in; 1 teaspoon grape molasses or sugar (if pomegranate juice too sour); Arils of 1 fresh pomegranate; 2 tablespoons walnuts; 6 tablespoons oil, butter, or ghee*; 2 pounds (900 g) butternut squash, peeled and cut into 1-inch/2.5cm cubes*; 2 large onions, peeled and thinly sliced

Khoresh-e fesenjanba jujeh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds (900 g) butternut squash, peeled and cut into 1-inch/2.5cm cubes*
6 tablespoons

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

To roast the butternut squash: Preheat the oven to 400°F (200°C). In a sheet pan lined with parchment paper, place the butternut squash, 2 tablespoons oil ½ teaspoon salt and ½ teaspoon pepper. Toss well and spread evenly.