Khoresht Fesenjaan
(Chicken with Pomegranate Sauce)
Ingredients
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How Cook Khoresht Fesenjaan
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Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
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Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
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Preheat the oven to 325 degrees F (65 degrees C).
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Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9×13-inch baking dish.
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Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.
Havij Polo
Ingredients
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How to Cook Havij Polo
Saute onion in butter in a large skillet over medium heat until translucent, about 5 minutes. Remove onion to a bowl, leaving any excess butter in the skillet.
Sprinkle meat with cinnamon and salt; cook in the skillet in the remaining butter until browned, 3 to 4 minutes per side. Transfer meat to a small pot, leaving butter in the skillet. Add carrots to the skillet and cook until lightly browned, about 5 minutes. Remove carrots to a bowl; set skillet aside.
Add water to the meat and bring to a boil. Reduce heat and simmer until tender, 30 to 40 minutes. Remove meat and mix with reserved onions. Pour 1 cup cooking water into the skillet used to cook the vegetables and meat. Add sugar; mix until completely dissolved. Set sauce aside.
While the meat is cooking, place rice in a colander and rinse several times with warm water to remove starch. Transfer to a bowl and soak for 5 to 10 minutes.
Bring 6 cups salty water to a boil in a large saucepan. Drain rice and add to the boiling water. Boil, stirring occasionally to prevent grains from sticking together, until rice is no longer crunchy but still quite firm, 5 to 10 minutes. Drain.
Butter the bottom of a large pot and top with several layers of rice, the meat-onion mixture, and carrots. Pour sauce over top. Cover the underside of the pot lid with a clean dish towel and place tightly on the pot to absorb moisture.
Cook over low heat until crunchy on the bottom, about 30 minutes, checking often near the end to prevent burning.