Iran - Persian Chicken In Pomegranate & Walnut Sauce, with Watermelon & Feta Salad & Rosewater Rice

Welcome to the fragrant food of  Persia, a land of classic romance and legends of magic carpets 

which became known internationally as Iran in 1935. Iranian cuisine is a surprising mix of  sweet liquids, aromatic  spices, tangy fruit and bitter vegetables which combine in the most delightful way.

Our menu from Iran included

Persian Chicken in Pomegranate & Walnut Sauce, 

with 
Watermelon & Feta Salad 

& 

Rosewater Rice

PERSIAN CHICKEN IN POMEGRANATE & WALNUT SAUCE

INGREDIENTS

·      3 tbs lime juice

·      1 tbs cracked sea salt

·      1 tbs Butter or oil

·      2 kg Chicken, cut into serving pieces

·      2 Onions, thinly sliced

·      2 egg plant

·      1 tsp cinnamon

·      2 cups Walnuts, finely ground in a food processor 

·      2 cup Pomegranate juice

·      2 cups chicken stock

·      3 tablespoons Sugar 

·      Salt and pepper to taste

METHOD

1.     marinate chicken in lime juice & cracked salt for an hour

2.     whilst chicken is marinating slice the eggplant & salt it, allowing the salt to draw out the bitter juice from the vegetable

3.     When the eggplant begins to sweat scrap off the liquid & salt into the sink with the back of a knife (the Goddess showed us how to do this)

4.     Heat the butter or oil in a large, heavy-bottomed pot over medium flame

5.     Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside

6.     Add the onions to the pot and sauté until translucent

7.     Add the cinnamon to the sautéed onions

8.     Add the eggplant & sauté

9.     Stir in the ground walnuts and stock

10.  return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20 to 30 minutes.

11.  Stir in the pomegranate juice, sugar, salt and pepper. Simmer for another 15 to 20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil.

This recipe was adapted from an original found @ 
http://www.whats4eats.com/middle-east/iran-cuisine

WATERMELON & FETA SALAD

INGREDIENTS

·      ½  watermelon, preferably seedless

·      3 tbsp fine chopped mint

·      ¾  cup Iranian feta cheese, crumbled

METHOD

1.     cut watermelon into balls

2.     sprinkle with mint

3.     top with crumbled fetta

4.     serve in a glass dish

recipe found @ http://mypersiankitchen.com/watermelon-feta-cheese-salad/

ROSEWATER RICE

6 to 8 servings

INGREDIENTS

·      4 cups long-grain basmati rice

·      7 ¾  cups water

·      1/4 cup rose water

·      1/2 cup low-fat milk

·      4 tsp sea salt

·      2 tsp ground cardamom

·      1 teaspoon cumin

·      1 teaspoon turmeric

·      2 tbs butter

·      1 small daffodil, for garnish (optional)

METHOD

1.     Wash the rice by placing it in a large container and covering it with lukewarm water.

2.     Agitate the rice gently with your hand, then pour off the water. 

3.     Repeat 5 times until the rice is completely clean.

4.     Melt the butter in a large pot & add spices & cook slightly

5.     Add the rice & coat with the buttered spices

6.     Pour in the liquids & stir constantly until it comes to the boil.

7.     Turn the heat to low, place a lid on the rice & cook for 10 mins.

8.     Don’t take the lid off until you are ready to serve the rice.

9.     After the 10 mins turn off the heat & let the rice sit on the cooling element for a further 10 mins.

This is a Q-zine original recipe