Wednesday, August 11, 2010

Fasanjoun or Morgat Sharab Al Rumman

Sunday, November 8, 2009


Fasanjoun has Middle Eastern in origins, popular in Iran, Iraq, Armenia, etc. This is a sweet and sour stew that is definitely worth a try. Some of my pickiest clients love this dish and in fact, its a winter favorite. This stew is made by cooking with sour pomegranate juice, and thickening the sauce with walnuts. I normally start this stew early in the day and leave cooking for several hours. You may also start this stew and then transfer to a slow cooker.
Directions:
2 lb. chicken - I used boneless, skinless (chicken breast or chicken thighs)
1 Large White Onion - sliced
1/4 c. pomegranate syrup
2-4 Tbsp. sugar
1 cup of toasted walnuts (finely chopped)
2 cups water
2 Tbsp. olive oil
Pre-heat oven to 350 and toast walnuts. Be sure to remove the walnuts after about 5 minutes or as soon as you are able to smell them.

While walnuts are toasting begin by slicing your onions.
Sliced Onions
Then prepare your chicken and set aside
cubed chicen piecees
In a large heavy pot, heat the olive oil. Then add the onion and cook until transparent, about 5 minutes. Sprinkle with salt and pepper.
Saute Onions
Once the walnuts have cooled transfer to a food processor to pulverize or place in a plastic bag and pound with a mallet or rolling pen. I find that later method quiet therapeutic.

Once the onions have cooked down, add chicken and toss around the mixture to coat.



Cook for 5-8 minutes. Then add the walnuts, water, pomegranate syrup and sugar**. Bring to a quick boil, then reduce heat and let simmer gently for about 40 minutes, or until the chicken is tender, and the sauce is thickened.

chicken stew
Garnish with chopped parsley and pomegranate seeds, and serve with rice or nann bread.
** I normally taste the stew at this point. I happen to like the stew on the tart side thus I add a little less sugar. I suggest adding the sugar one tablespoon at a time until you reach the correct balance for your palate.
Food Facts:
The pomegranate is thought to contain nearly three times as many antioxidant vitamins as either red wine or green tea, and the fruit is also a rich source of such vital nutrients as potassium, niacin and dietary fiber.
The pomegranate is widely available in most supermarkets, and they can often be found throughout the fall of the year. The best and most nutritious pomegranates are those with the richest color, and those which have a heavy and substantial feel. A refrigerated pomegranate will keep for up to three months, while an unrefrigerated fruit has a shelf life of a mere two to three days.

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