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Full Online Book HomeLearning KitchenPoultry - Persian Fesenjan
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Poultry - Persian Fesenjan Post by :dashserv Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2615

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Poultry - Persian Fesenjan

1/4 c. vegetable oil
2 medium onions, sliced
1/2 t. turmeric
3 1/2 c. shelled walnuts, pulverized
4 c. water
2 t. salt
black pepper to taste
4-5 lb duck or chicken, quartered and fat removed
1/4 c. pomegranate syrup
1/3 c. lemon juice
1/4 c. sugar

In a heavy skillet heat the oil and add the onions and turmeric. Stir until light brown. Transfer to a heavy 6 qt casserole.

Add the walnuts, water, salt and pepper to the onions. Stir until blended. Bring to a boil then simmer 20 minutes.

Using the leftover oil in the skillet, brown the duck, then transfer the duck to the simmering walnut mixture. Coat evenly and bring to a boil. Reduce to low heat and simmer 1 1/2 hrs.

Skim as much fat as possible from the sauce.

Combine the pomegranate syrup, lemon and sugar. Add them to the sauce and simmer 30 minutes longer.
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