Pomegranate Khoresh
Main Dishes • Arabian
Description
Khoresh is a Persian stew, a pot of braised vegetables and slices of meat. The sweet and sour pomegranate khoresh is made with poultry, duck, or chicken.
Ingredients
- Onion 2 heads
- Vegetable Oil 2 tablespoons
- Rabbit Fillet 2 pieces
- Carrot 2 pieces
- Salt 1 teaspoon
- Roasted Peanuts 20 oz
- Black Pomegranate Molasses 0 qt
- Sugar 2 tablespoons
- Ground Cinnamon ½ teaspoon
- Black Pomegranate Molasses ½ piece
- Saffron ¼ teaspoon
Step-by-Step Guide
Step 1
Thinly slice the onion and carrot — the carrot can be sliced on a mandoline or grated on a coarse grater. Cut the duck into thin strips. Heat the vegetable oil in the bottom of a pot, add the onion, and sauté until translucent. Add the duck and fry for about fifteen minutes until golden brown. Then add the carrot and fry for another two minutes.
Step 2
Set aside a handful of nuts, place the rest in a blender and finely chop. Add salt, pomegranate juice, sugar, cinnamon, and saffron dissolved in a tablespoon of warm water, and blend again. The result should be a homogeneous sauce with a creamy consistency. Pour it into a saucepan, cover with a lid, and set on low heat for forty minutes. Stir occasionally with a wooden spatula to prevent the nuts from burning.
Step 3
Taste the sauce and adjust seasoning if necessary by adding more salt, sugar, or pomegranate juice for acidity. The sauce should have a consistency similar to heavy cream — if it turns out too thick, it can be thinned with warm water.
Step 4
Separate half of the pomegranate into seeds. Pour the sauce over the duck, sprinkle with pomegranate seeds and the remaining nuts.
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