General Discussion


Khoresht Fesenjaan (Chicken with Walnut-Pomegranate Sauce)


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Khoresht Fesenjaan (Chicken with Walnut-Pomegranate Sauce)

Aaron D | Apr 17, 2003 12:01 PM

I'm making food for 20 or 30 next week with a general sort of Middle Eastern theme, and I'd like to include some variation on this dish. (Thanks to whoever linked to this recipe earlier.) I've found dozens of variations (and dozens of spellings), and here's my issue.

This recipe doesn't look quite as good as many others, and I would be tempted to use stock instead of water, zucchini instead of butternut, and I'm not sure about pomegranate juice vs. nectar/molasses. I'm also not sure about sticking the whole thing in the oven for 2 1/2 hours. That long baking time, however, is what really makes this dish feasible for me to make.

So the question is, can I doctor this recipe a little and if so how and have it be delicious and still keep it in the oven for a couple hours before I need to serve it?




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